Japanese Tofu Donuts
There was another chilly morning in Boston and the incentive to leave the apartment to get breakfast ingredients was slim. Luckily I had all the ingredients to make tofu donuts! I had taken a Japanese style pastry class at the Boston Center for Adult Education with Rie Akazawa and this recipe was one of my favorites. I like the subtle sweetness of these donuts and ate them plain, but there are many topping variations you can add.
1 block tofu
5 tbsp rice flour (shiratamako)
4 tbsp sugar
2 tbsp milk
1 tsp vanilla
1 1/2 cups cake flour
2 tsp baking powder
vegetable oil for deep frying
In a bowl, break the tofu and stir will until it becomes smooth, almost like paste. Add the rice flour and combine well until the mixture gets smooth.
In a separate bowl, beat the egg. Whisk in the sugar gradually, until the mixture looks almost like mayonnaise in color. Add the milk, vanilla, and the tofu mixture. Combine well. Shift in the cake flour and baking powder. Combine well, do not over mix.
Preheat the vegetable oil over medium heat. If using a donut cutter, roll out the dough until about 1/2 inch thick and cut out the shapes. Otherwise, just spoon the batter into the oil. Cook for 2 minutes, or until the donuts turn light golden. While deep frying, clean the oil by scooping out the crumbs constantly. Drain the excess oil and let the donuts cool slightly.
Kinako sugar (1:1 kinako : brown sugar)