Burmese tofu three ways – Planticize

Ingredients

• 2 cups (4.8 dl) – Chickpea flour
• 4 cups (9.6 dl) – water, divided
• 1 tsp (5 ml) – vegetable bouillon powder
• ½ tsp (2.5 ml) – turmeric
• 8 oz (225 g) – Burmese tofu base
• ¼ cup (.6 dl) – egg-free mayonnaise
• ½ tsp (2.5 ml) – yellow mustard
• ¼ tsp (1.25 ml) – kala namak, aka black salt
• ⅔ cup (ca 1.6 dl) – vegan-friendly beer
• ½ cup (1.2 dl) – flour
• ½ cup (1.2) – breadcrumbs (optional)
• ¼ cup (.6 dl) – nutritional yeast
• ¼ cup (.6 dl) – panko breadcrumbs
• oil for frying
• 2 Tbsps (30 ml) - peanut oil
• 1 clove – garlic, thinly sliced
• 1 Tbsp (15 ml) – tamari/soy sauce
• ½ inch (1+ cm) - fresh ginger, grated
• 1 tsp (5 ml) – lemon juice
• a pinch – red chili flakes