Grease or spray an 8x8 or 9x13- inch metal baking pan (depending on how thick you want your tofu.)
In a medium bowl, combine flour, salt and turmeric. Whisk in 1 1/4 to 1 1/2 cups water until smooth. If you want a slightly firmer tofu that pan-fries well, use the lower amount of water.
In a medium saucepan, bring the remaining 1 1/2 cups of water to a boil over high heat.
Reduce heat to medium and whisk in the chickpea mixture.
Cook, whisking constantly, for 6 to 10 minutes until the mixture is very thick and glossy. The mixture should begin to cling to the whisk. Be careful not to the batter scorch the bottom of the pan.
Immediately use a rubber spatula to transfer the batter to the prepared pan, smoothing the top. Cool to room temperature and then refrigerate for at least 2 hours until firm.
Invert the tofu onto a cutting board a cut into your desired shape such cubes, thin rectangles or triangles.
Keeps in the refrigerator for up to 2 weeks.
This can be used in any recipe calling for soy tofu, such as stir fries or curries or eaten plain as a snack or on top of a salad.
It can also be pan fried or deep fried and served as an appetizer along with Sweet Chili Sauce or Ginger-Garlic Dipping Sauce.