If tofu and polenta had a child… The texture before frying and after are different, and it’s all delightful. I didn’t go off book this go around and did ferment for 24 hours—very simple and straight forward. I accidentally salted the water before and after fermentation, so silly me. 🤣 The flavors are earthy and bright. I made a ginger, garlic apricot sauce and served this over rice. 10/10 so excited to use most of the chickpea flour this way. Cost efficient and versatile! I think I’ll try an “egg” salad with this, soon! It’s so satisfying how the goop sets up and pulls away from the container it’s in. No struggle-release.
