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Tofu doughnuts
I’ve got fond memories of making doughnuts. Always lots of fun!
This a basic recipe but uses tofu instead of liquid to make the dough. This makes the doughnuts light and fluffy.
Not as good as the tofu doughnuts in Kyoto, but not bad :-)
- 250g plain flour
- 200g silken tofu
- 75g sugar
- 20g baking powder
- 1 egg, beaten
- Oil for deep frying
- Sugar for coating
- Mix all ingredients to form a dough. If the dough is sticky you can add a little more flour.
- Divide into 14 or 16 small balls, or make other shapes, such as rings.
- Heat oil in a pan. You can test when it’s ready by placing a very small amount of dough in the oil. If you get los of small bubbles around the edges, the oil should be hot enough. It’s important to not allow the oil to get too hot as the doughnuts may not cook in the centre.
- Gently add a few doughnuts. They should sink at forst then quickly come to the surface.
- Turn regularly to get a nice even golden colour.
- When ready, carefully remove and drain on kitchen paper then coat in sugar and allow to cool.
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