To prepare the chickpea tofu, combine the chickpea flour, turmeric, and salt in a bowl. Gradually whisk in 1 cup of water until a smooth, lump free batter forms. This ensures an even texture when cooked.

In a saucepan over medium heat, bring the remaining 1 cup of water to a gentle simmer. Slowly pour in the chickpea batter while stirring continuously to prevent lumps. Cook for 5–7 minutes, stirring constantly, until the mixture thickens into a smooth, pudding like consistency.

Lightly grease a small baking dish or tray with vegetable oil. Pour in the chickpea mixture, smoothing the top with a spatula. Let it cool at room temperature for 1 hour, then refrigerate for at least 30 minutes to set.

Once firm, cut the chickpea tofu into small cubes. If preferred, lightly pan-fry them in a dry pan over medium heat for 2–3 minutes to enhance their texture.

To prepare the dressing, combine the roasted chickpea flour, lime juice, soy sauce, sesame oil, sugar, chilli flakes, and minced garlic in a bowl. Mix well until the flavours meld into a balanced, slightly thick dressing.

In a large mixing bowl, combine the sliced shallots, tomatoes, and cucumbers. Toss gently to distribute the flavours evenly.

Add the chickpea tofu cubes to the bowl. Drizzle the dressing over the salad and gently toss everything together to coat each ingredient. Be careful not to break the tofu pieces.

Sprinkle in the roasted peanuts, crispy fried shallots, toasted sesame seeds, chopped coriander, and mint leaves. These elements add crunch and depth to the salad.

Taste and adjust the seasoning if needed. A bit more lime juice can enhance brightness, while an extra pinch of chilli flakes will add heat.

Serve immediately, garnished with extra crispy shallots and sesame seeds. Pair with warm steamed rice or enjoy on its own as a refreshing appetiser. For an authentic touch, accompany with a simple Burmese tea.