Set out a scale and the equipment for Shan tofu. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chickpea flour, ground turmeric, water, roasted peanuts, unsalted, garlic, chili flakes, rice vinegar, cilantro, kosher salt, olive oil. Shan tofu is cooked in Shan as its own plate, not as a copy of a restaurant menu. Simmer chickpea flour with turmeric until it sets into a soft block, then slice it and dress it with peanut, garlic, and vinegar. Soy tofu is a different food. This block is the chickpea curd of the Shan table. Amounts are for 4 from foods this library can count.
