Tofu Donuts (Donut holes) – Okonomi Kitchen

These tofu donut holes are gentle and crispy on the surface and moist and cakey on the within with a touch sweetness. They’re made with simply 4 components and ideal for a fast and simple snack or dessert.

Tofu donuts! or donut holes, timbits, no matter you wanna name it. My mother used to make them for us utilizing Japanese hotcake (pancake) combine however discovered you possibly can simply make them with extra accessible components outdoors of Japan.

These fried little balls had been considered one of my favorite after college snacks and most well-liked them over timbits from Tim Hortons. They’ve a light-weight crispy exterior and soft-moist inside with a delicate sweetness. They’re tasty as is, however could be taken up a notch by including your favorite coatings like cinnamon sugar, glaze or powdered sugar.

Elements

One of the best (harmful) factor about these tofu donuts is that they require simply 4 components to make! Actually, simply two if you happen to make the one utilizing hotcake combine.

• silken tofu
• cake flour
• baking powder
• sugar

You possibly can add a bit extra depth and flavour by including a pinch of salt, a little bit of vanilla and nutmeg.

For the 2-ingredient model, all you want is silken tofu and Japanese hotcake combine (we normally use Moringa model).

Directions

These tofu donuts are once more, dangerously simple to make:

1. Combine components collectively
2. Relaxation in fridge for 10 minutes
3. Fry

Variations

Giving the customer concepts on how they’ll change this recipe to raised go well with their dinner company, or their cultural delicacies, is a good way to extend the probabilities they make the recipe

• Kinako – Substitute about 14 grams of cake flour for kinako flour
• Matcha – Swap 8 g of flour for five grams of matcha powder or add some the glaze
• Black sesame – Add 1 ½ – 2 tablespoon of floor black sesame flour
• Banana – Swap among the silken tofu for mashed ripe bananas

Storage

These tofu donuts are greatest eaten contemporary, however in contrast to yeasted donuts they keep fairly moist the following day! Place in a container that is not air tight, however lined.

FAQ

Extra scrumptious donut recipes to like:

For those who recreate this Tofu Donuts recipe let me understand how you preferred it by leaving a remark and score under or by tagging me on Instagram @Okonomikitchen, I really like seeing all your tasty recreations!
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Tofu Donuts

These tofu donut holes are gentle and crispy on the surface and moist and cakey on the within with a touch sweetness. They’re made with simply 4 components and ideal for a fast and simple snack or dessert.

Elements

Models
USM

Scale
1x2x3x

• ½ cup (120 g) silken tofu, mashed
• ½ cup + 2 ½ tablespoon (88 g) cake flour*
• ½ tbsp (6 g) baking powder
• 2 tbsp (26 g) sugar
• ½ tsp (3 ml) vanilla, elective
• ⅛ tsp nutmeg, elective
• small pinch of salt, elective

Hotcake Combine Model (1:1 ratio)

• 120 g silken tender tofu
• 120 g Japanese hotcake combine (Moringa)

Directions

1. Add the tofu to a mixing bowl and whisk vigorously to mash. Whisk within the sugar, vanilla and pinch of salt. Use a rubber spatula to fold within the flour till it comes collectively. Cowl and refrigerate for about 10 minutes.
2. Within the meantime, fill a medium heavy backside pan about 3 inches with oil over medium warmth. Use a frying thermometer to make sure temperature is about 175 C / 350 F. Moreover, put together a bowl with glaze and/or cinnamon sugar. 
3. Take away 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.
4. As soon as the oil is prepared, rigorously drop the dough into the oil. Fry the donut holes 2-3 at a time (relying on the scale of your pot) for two – 2 ½ minutes for bigger donut holes and 1 ½ minutes for smaller donut holes (or till they’re golden brown and cease effervescent), turning half method to make sure they’re evenly browned. 
5. Rigorously take away the donut holes with a slotted spoon and place on a wire rack or paper towel lined plate. Be sure that the oil continues to be at about 175 C when frying the following batch.
6. Whereas nonetheless heat, roll in cinnamon sugar.  Repeat till all donut holes are completed frying. 

Notes

• Generally I like to make use of a mixture of 74 g of cake and 14 g of bread flour for a barely chewier donut. You may additionally substitute for all function flour. 
• For those who want a chewier model (extra mochi-like), substitute 30 g of the cake flour for glutinous rice flour or shiratamako.