Tofu typically refers to soybean curd, but if you need to avoid soy, traditional tofu cannot fit into your diet. You can make your own tofu substitute without soy by using chickpea -- garbanzo bean -- flour. Chickpea tofu -- the Burmese version is called tohu -- does not use soy. It takes two full days to may chickpea tofu, so plan accordingly.
Whisk together the chickpea flour and water in a large bowl. Use 1 cup of chickpea flour for every 5 cups of water. Refrigerate for 12 hours.
Line a colander with several layers of cheesecloth and place it over a large bowl.
Ladle 1 to 2 cups of the chickpea flour and water mixture into the colander to strain slowly. Press the back of the ladle to force the mixture through.
Repeat the straining with the remaining mixture, filling the cheesecloth-lined colander with only 1 to 2 cups at a time of the liquid.
Let the strained mixture rest and settle for three to four hours.
Spray the inside of a saucepan with nonstick cooking spray.
Gently scoop up the top 1 cup of the strained bean and water mixture and discard.
Pour the remaining strained liquid into the saucepan, leaving behind the chickpea flour solids at the bottom of the bowl. Add salt and turmeric to taste.
Bring the mixture to a boil over medium-high heat and simmer for 40 minutes.
Whisk 1/4 cup cornstarch into 1 cup water for each 1 cup of chickpea flour you used. Add this into the boiling mixture.
Return the contents of the pot to a boil and cook for 1 minute longer until thickened. Remove the pot from the heat as soon as it has thickened.
Line a loaf pan with cheesecloth and pour the liquid curd mixture into the pan.
Let the chickpea tofu stand in the loaf pan overnight.
Turn the pan upside down, remove the cheesecloth, and slice. Use as you would tofu in any recipe.
The Burmese tofu will have a light yellow color, rather than soy tofu's white color.