Heat some oil in a pan. When hot put in as many slices as you can fit. After a minute or so they should no longer stick and can be turned.
Cook for another 10-15 minutes (this is important when using flour that was not roasted to reduce lectin content).
Note that you'll need a bit of oil to get a nice crust. That oil will mostly end up in the crust. This is a rich food.
Can be kept in the fridge for multipel days.
Also tastes nice once cold.
Dunk each slice of tofu in lemon juice, hover it a second to let the juice drip off then move to bowl with chick pea flour and coat both sides in the flour.
If you have some flour left over after coating all slices, start over with the first slices, as they will be moist enough again to take on more flour.
Thoroughly mix the chickpea flour, salt and spices.
For spices I used about 10g of hot paprika, cumin and crushed coriander seeds.
I vary this depending on mood. Sometimes I use only ready made curry.
Slice the tofu real thin (unless you prefer a more chewy core). I usually manage 1 - 2 mm giving me about 40 slices.
Squeeze the juice from one lemon, add a bit of water, or use another lemon, if you don't get much juice.
Use a bowl large enough at the bottom to fit the tofu slices.
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