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1
Make the chickpea tofu.
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2
In a large bowl, whisk together the chickpea flour, salt and turmeric, then gradually whisk in 3 cups of water to create a smooth batter.
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3
(Pass through a strainer if its lumpy.)
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4
Let rest 10 minutes.
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5
Pour half the mixture into a deep-sided saute pan, and place over medium heat.
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6
Cook, stirring the bottom constantly in quick, spiraling circles with a rubber spatula.
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7
When curds start to form and the mixture starts to thicken, about 3 minutes, add the rest of the mixture, turn heat to medium-low and continue to cook, stirring constantly, until you see more curds and it resembles very thick cake batter, another 3 to 4 minutes.
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8
Stir in the oil.
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9
Turn heat to high, and stir, until the mixture steams, 1 more minute.
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10
Turn mixture out onto a rimmed baking sheet, and shake it to settle (it will be very thick; just do your best).
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11
Let cool until firm enough to slice, and cut into bite-size strips.
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12
(This is best served at room temperature the day its made; it gets stiffer after refrigeration.)
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13
Dress just before serving.
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14
Make the dressing.
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15
In a small saucepan over medium heat, combine the tamarind pulp and 1 1/2 cups water.
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16
Break up the tamarind with a spoon; cook until the chunks are all broken up and the liquid looks thick and syrupy.
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17
Pass the mixture through a strainer.
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18
Combine the tamarind liquid with the salt, sriracha, grated garlic, MSG, fish sauce and sugar.
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19
Adjust with more fish sauce, sugar, sriracha or water to taste.
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20
Extra dressing keeps for 1 month in the refrigerator.
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21
Make the salad.
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22
In a large bowl, gently toss the chickpea tofu, shallot-garlic oil, dressing, cilantro, lime leaves, dried shrimp (if using) and chile.
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23
Top with crispy shallots and garlic, and serve immediately.
