Soy-Free Tofu with Sriracha Sauce

Soy-Free Tofu

• 11 oz dried chickpeas
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 26 ½ oz water
• 3 oz vegetable oil

Sriracha Dipping Sauce

• 2 garlic cloves
• 1 oz fresh ginger, peeled
• 4 oz sriracha sauce
• 4 oz lime juice
• 2 oz water
• 1 ½ oz maple syrup
• 10 oz lettuce
• 10 oz bean sprouts
• 12 oz carrots, julienned
• 12 oz mixed bell peppers, red and yellow, julienned
• 8 oz purple cabbage, julienned
• 4 oz sugar snap peas