• Tofu doughnuts (Danielle Abou Karam)Source: Danielle Abou Karam

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.






Skill level

Average: 3.3 (840 votes)


  • 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

Cook's notes

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)

  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.



• 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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.