Oil the dish that you will pour your chickpea tofu batter into and set aside. I use a glass, 6½ x 8 inch food storage container (pictured here). You don't have to oil the container, but it helps to get the tofu out when it's done firming up.
Whisk together the flour and salt in a large mixing bowl.
Then whisk in 1 cup of water.
Whisk until smooth.
In a saucepan or pot, bring the other cup of water to a boil. Reduce to medium heat to keep the water at a medium simmer
Whisk the flour mixture into the boiling water and reduce the heat to medium. You want this to cook at a soft boil. Continue to whisk for about 6-9 minutes, more or less constantly.
Once it thickens, you can pour it into a dish or mold.
Using a spatula, spread it out and smooth it out the best you can. It firms up pretty quickly. Cool this to room temperature for 1-2 hours. Then transfer to the fridge for another hour. It should be quite firm, like firm tofu.
Turn the tofu out onto a flat work surface.
Use a paper towel to dab off any excess oil from the dish.
Cut it into your desired shape.
Video
Notes
Amount Of Water To Use
2 cups water = firm tofu
2½cups water = medium firmness
3 cups water = silken tofu
2. Note that you may have to play around with the amount of water you use to get the desired consistency. These are suggestions. But flour can vary from batch to batch and supplier to supplier. So you may need more or less to get the right consistency.3. More water also equals longer stirring time in the pot until the batter thickens.4. Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.