Tofu doughnuts

Ingredients

• 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

Resting time: 30 minutes (optional)

Instructions

1. 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).
2. 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
3. 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.  
4. To serve, dust generously with cinnamon sugar and/or icing sugar or sweetened kinako powder.

Note

• 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.

Photography by Danielle Abou Karam.

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