Tohu Thoke

Preparation

1. Step 1

   Make the chickpea ‘‘tofu.’’ In a large bowl, whisk together the chickpea flour, salt and turmeric, then gradually whisk in 3 cups of water to create a smooth batter. (Pass through a strainer if it’s lumpy.) Let rest 10 minutes.

2. Step 2

   Pour half the mixture into a deep-sided sauté pan, and place over medium heat. Cook, stirring the bottom constantly in quick, spiraling circles with a rubber spatula. When curds start to form and the mixture starts to thicken, about 3 minutes, add the rest of the mixture, turn heat to medium-low and continue to cook, stirring constantly, until you see more curds and it resembles very thick cake batter, another 3 to 4 minutes. Stir in the oil. Turn heat to high, and stir, until the mixture steams, 1 more minute. Turn mixture out onto a rimmed baking sheet, and shake it to settle (it will be very thick; just do your best).

3. Step 3

   Let cool until firm enough to slice, and cut into bite-size strips. (This is best served at room temperature the day it’s made; it gets stiffer after refrigeration.) Dress just before serving.

4. Step 4

   Make the dressing. In a small saucepan over medium heat, combine the tamarind pulp and 1½ cups water. Break up the tamarind with a spoon; cook until the chunks are all broken up and the liquid looks thick and syrupy. Pass the mixture through a strainer.

5. Step 5

   Combine the tamarind liquid with the salt, Sriracha, grated garlic, MSG, fish sauce and sugar. Adjust with more fish sauce, sugar, Sriracha or water to taste. Extra dressing keeps for 1 month in the refrigerator.

6. Step 6

   Make the salad. In a large bowl, gently toss the chickpea tofu, shallot-garlic oil, dressing, cilantro, lime leaves, dried shrimp (if using) and chile. Top with crispy shallots and garlic, and serve immediately.