Burmese chickpea tofu with spicy dipping sauce

Chickpea tofu

• 1 - 2 tbsp extra virgin olive oil, plus extra for greasing
• 150 g chickpea (besan) flour
• ½ tsp salt
• ¼ tsp garlic powder
• ¼ tsp ground turmeric
• ¼ tsp ground cumin
• 370 g filtered water

Spicy dipping sauce

• 1 garlic clove
• 2 cm piece fresh ginger, peeled
• 65 g Sriracha® sauce
• 30 g lime juice
• 1 tbsp filtered water
• 20 g pure maple syrup
• 1 spring onion/shallot, cut into thin slices, to serve
• sesame seeds, to serve