Description
These tofu donut holes are light and crispy on the outside and moist and cakey on the inside with a hint sweetness. They’re made with just 4 ingredients and perfect for a quick and easy snack or dessert.
Ingredients
Units
Scale
- 1/2 cup (120 g) silken tofu, mashed
- 1/2 cup + 2 1/2 tbsp (88 g) cake flour*
- 1/2 tbsp (6 g) baking powder
- 2 tbsp (26 g) sugar
- 1/2 tsp (3 ml) vanilla, optional
- 1/8 tsp nutmeg, optional
- small pinch of salt, optional
Hotcake Mix Version (1:1 ratio)
- 120 g silken soft tofu
- 120 g Japanese hotcake mix (Moringa)
Instructions
- Add the tofu to a mixing bowl and whisk vigorously to mash. Whisk in the sugar, vanilla and pinch of salt. Use a rubber spatula to fold in the flour until it comes together. Cover and refrigerate for about 10 minutes.
- In the meantime, fill a medium heavy bottom pan about 3 inches with oil over medium heat. Use a frying thermometer to ensure temperature is about 175 C / 350 F. Additionally, prepare a bowl with glaze and/or cinnamon sugar.
- Remove dough from the fridge and portion out the dough. This recipe will yield 5 48-50 g donuts or 8 30 g for 8 donuts.
- Once the oil is ready, carefully drop the dough into the oil. Fry the donut holes 2-3 at a time (depending on the size of your pot) for 2 – 2 1/2 minutes for larger donut holes and 1 1/2 minutes for smaller donut holes (or until they’re golden brown and stop bubbling), turning half way to ensure they’re evenly browned.
- Carefully remove the donut holes with a slotted spoon and place on a wire rack or paper towel lined plate. Ensure that the oil is still at about 175 C when frying the next batch.
- While still warm, roll in cinnamon sugar. Repeat until all donut holes are finished frying.
Notes
- Sometimes I like to use a combination of 74 g of cake and 14 g of bread flour for a slightly chewier donut. You may also substitute for all purpose flour.
- If you prefer a chewier version (more mochi-like), substitute 30 g of the cake flour for glutinous rice flour or shiratamako.