Sort chickpeas to make sure there are no “other” stuff in it and rinse.
Soak chickpeas in a mixing bowl or pot filled with water overnight, or for at least 6 hours. You want them to approximately triple in size.
Rinse and drain soaking chickpeas then add to a blender or food processor.
Blend the chickpeas with the water 1 3/4 cups of water for a firmer tofu and 2 cups for a softer texture.
Strain mixture using a yogurt strainer or cheesecloth in order to separate the liquid from the pulp.
On medium heat, cook the liquid on the stove and mix vigorously until thickened. The more you cook it the thicker it will become and the firmer the result. But you don’t want it runny cause then it won’t set up properly.
Pour the mixture into a container or on parchment paper and then let cool for 10 minutes before putting in the refrigerator for a few hours until it firms up.
Use it like you would soy tofu in your favorite recipes! I cut mine in large pieces, fried it up, and paired it with a garlic, ginger, and chili sauce (a mixutre of grated ginger, minced garlic, finely chopped spring onions, canola oil, toasted sesame seed oil, rice vinegar, lime juice, brown sugar, chili flakes, all to taste).