Add the chickpea flour, seasonings, and water to a blender (or food processor with a puree setting) and blend until fully combined. No chunks of flour should remain.

Pour the batter in a saucepan and set over low-medium heat for 8-10 minutes, stirring until the batter is thick and clings to the side of the pan.

Working quickly (the chickpea tofu sets fast) add the tofu to a greased 8x8" pan (for thin tofu) or a loaf pan for thicker tofu. You can also use a mold for uniform sizes... I used this mold. Transfer to the fridge and allow to set for an hour.

Carefully remove it from the pan and slice into desired sizes.

If making crispy, lightly toss with arrowroot starch. Set a large pan over medium-high heat and add avocado oil. Add the tofu to the pan and crisp for 3-4 minutes on each side or until crispy. Remove from the pan and set aside. Combine the ingredients for the sauce and serve over the tofu.