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Tofu Donuts Recipe

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4.3 from 12 reviews

Delightfully soft and fluffy tofu donuts that are easy to make and perfect for a tasty treat. Made with silken tofu and cake flour or Japanese hotcake mix, these donuts are fried to golden perfection and can be coated with cinnamon sugar or glaze for extra flavor.

  • Total Time: 30 minutes
  • Yield: 5 large donuts (48-50 g each) or 8 smaller donuts (30 g each)

Ingredients

Basic Tofu Donut Dough

  • 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 bean paste, optional
  • small pinch of salt, optional

Hotcake Mix Version (1:1 ratio)

  • 120 g silken soft tofu
  • 120 g Japanese hotcake mix (Moringa)

For Frying and Coating

  • Oil, enough to fill a pan about 3 inches deep for frying
  • Glaze or cinnamon sugar for rolling the donuts

Instructions

  1. Mash the tofu and mix the dough: Place the silken tofu in a bowl and whisk vigorously until mashed and smooth. Add sugar, vanilla bean paste (if using), and a pinch of salt, whisking to combine. Gently fold in the cake flour and baking powder (or hotcake mix if using that version) using a rubber spatula until the dough just comes together. Cover and refrigerate for about 10 minutes to let it rest.
  2. Prepare the frying oil: Fill a medium heavy-bottomed pan with about 3 inches of oil and heat over medium heat. Use a frying thermometer to carefully monitor the temperature and maintain it around 175°C (350°F) for optimal frying conditions.
  3. Portion the dough: Remove the dough from the refrigerator. Depending on your preference, portion the dough into either five larger 48-50 g donut holes or eight smaller 30 g donut holes.
  4. Fry the donuts: Carefully drop the dough portions into the hot oil, frying 2 to 3 at a time depending on pan size. Fry the donut holes for about 2 to 2 1/2 minutes for the larger size, or around 1 1/2 minutes for the smaller ones, flipping halfway through to get an even golden brown crust. Stop frying once the donuts are golden and the bubbling subsides.
  5. Drain and coat the donuts: Use a slotted spoon to remove the donuts from the oil, and place them on a wire rack or paper towel-lined plate to drain excess oil. While still warm, roll the donuts in cinnamon sugar or glaze to your liking.
  6. Repeat and serve: Maintain the oil temperature at 175°C between batches and continue frying the remaining dough portions. Serve the tofu donuts warm for the best flavor and texture.

Notes

  • Use silken tofu for the softest texture; pressing out water is not necessary.
  • If using cake flour, measure accurately to avoid dense donuts.
  • Monitor oil temperature carefully; too hot oil will burn the outside while leaving the inside uncooked.
  • Refrigerating the dough allows the flour to hydrate, improving texture.
  • Donuts can be coated with cinnamon sugar, glaze, or enjoyed plain.
  • Ensure to fry in small batches to avoid overcrowding and temperature drops.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://iamstarved.com/tofu-donuts-recipe-2/