These tofu doughnuts use the silken variety to make a sweet batter that's then deep fried and dusted with cinnamon, icing sugar or sweetened kinako (soybean) powder.
- 300 g silken tofu
- 60 g caster sugar
- 1 cup (150g) plain flour (see Note)
- 14 g baking powder
- vegetable oil, for deep frying
- icing sugar, cinnamon sugar and/or kinako powder (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 minutes (optional)
- Place the tofu and sugar into a bowl and squash with a spatula, pressing against the sides of the bowl until smooth (or you can press it through a sieve to make this process a little faster).
- Combine the baking powder and flour, then sift the mixture into the tofu a little at a time. Mixing the dry ingredients with the tofu and stopping when the mixture is a thick batter (capable of holding in a heap on a spoon) rather than a dough. I suggest adding half the flour first and seeing how you go. Rest the batter in the fridge for 30 minutes if you can, although this isn't strictly necessary
- Heat the oil in a large saucepan or deep – fryer to 170°C. Fry spoonfuls of the batter for about 4 minutes or until puffed and golden brown. Drain on a wire rack over a tray.
- To serve, dust generously with cinnamon sugar and/or icing sugar or sweetened kinako powder.
• The amount of flour you will need will depend on the liquid content of your tofu, which can vary a lot from brand to brand.
• Kinako powder is made from roasted soybeans. Available from Japanese food stores or online.
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