I found some leftover Silken Tofu in the fridge. I decided to make Tofu Doughnuts. You need No Egg and No Dairy products to make these doughnuts. Silken Tofu is basically thickened Soy Milk. It can be used for baking a variety of things. Today I coated them with ‘Kinako’ Sugar. ‘Kinako’ is finely ground Roasted Soy Beans. Try these yummy Doughnuts full of Soy Bean nutrients.
150 Silken Tofu
1/4 cup Caster Sugar
1/4 teaspoon Salt
1 tablespoon Oil *I used Sunflower Oil
1/2 teaspoon Vanilla Extract
1 cup Self-Raising Flour *plus extra
Oil for frying
2 tablespoons ‘Kinako’ (Finely Ground Roasted Soy Beans)
2 tablespoons Caster Sugar
1/8 teaspoon Fine Salt
Ground Cinnamon *optional
- Place Silken Tofu in a mixing bowl and use a whisk to make it into smooth paste. Add Sugar, Salt, Oil and Vanilla, and mix well until blended well.
- Add Flour and mix well. If the dough is too soft, add extra Flour, but do not add too much. The dough is supposed to be soft and sticky. Allow to rest while you are preparing the Oil for frying.
- Heat Oil about depth of 5cm in a large saucepan and heat to about 160°C. As the dough is very sticky, wet your hands with Oil and form 2-3cm balls and carefully drop them into the oil. Slowly deep-fry doughnuts until puffed and nicely browned all over. It takes about 4-5 minutes.
- Transfer the doughnuts to a tray lined with paper towel or a wire rack. Repeat with the remaining dough.
- Combine ‘Kinako’, Caster Sugar and Salt in a bowl. You can add some Ground Cinnamon. Roll the Doughnuts and coat them with ‘Kinako’ Sugar.