In a medium saucepan, combine gram flour, salt, and turmeric, whisking until well blended. Gradually pour in one-third of the water while whisking to create a smooth batter. Then, add the remaining water and continue whisking until completely lump-free.

Set the saucepan over medium heat and continue whisking frequently. After about 10 minutes of consistent stirring, it will thicken significantly.

Pour the thickened mixture into a rectangular or square container lined with parchment paper. Smooth the top with a spatula. Allow to set at room temperature for approximately an hour.

In a mixing bowl, combine minced garlic, chopped spring onions, grated ginger, soy sauce, rice vinegar, brown sugar, and chili flakes. Stir until mixed and set aside.

Heat oil in a non-stick pan over medium-high heat. Cut set tofu into even slices and fry for 3-5 minutes on each side until golden brown.

In a separate dry skillet, toast coarsely chopped peanuts over medium heat for about 3-4 minutes until golden brown.

Arrange the fried tofu on a serving platter and drizzle the sauce over. Sprinkle with toasted peanuts.