Put all dry ingredients in a mixing bowl, add chickpea water, lemon juice, and water, and mix well. You get a thick mixture, which is fine; We want a slightly thick coating to preserve the texture of the tofu and give it flavor. If it feels too thick, add another tablespoon of water, but no more.
Take the tofu from the package and lightly dry it with a paper towel.
Cut the tofu into thick slices of 1.2 - 1.5 cm (0.47 to 0.6 inches).
cut each slice lengthwise.
Dip the tofu fingers in the batter to be well covered; Leave in the refrigerator or at room temperature for about half an hour.
Pour oil about 1 cm (0.4 - 0.5 inches) high into a large skillet.
Take out the tofu slices, dip them again in the batter to ensure it's completely coated, then hold them over the bowl, and let them drip off the excess batter for a few seconds. Put in the hot oil and fry on both sides until nicely browned. You can use tongs.
Transfer to a plate lined with a paper towel.