It would be remiss of me not to mention that of all the recipes we’ve ever made on The Cook Up, this has been the favourite of the entire crew. They’re so incredibly quick and easy I don’t know if I’ll ever make doughnuts another way again. One vital point to consider is that different brands of tofu will have a different liquid content, so the amount of flour you add will vary. The softer your batter, the fluffier your doughnuts will be.
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Drain on a wire rack, then dust generously with cinnamon sugar and serve warm.
This is an edited extract from Tonight’s Dinner by Adam Liaw, published by Hardie Grant Books & SBS, RRP $45. Available in stores nationally.
COOK. STORE. SAVE.
Tip: To make these into more traditional doughnut rings, you can pipe the mixture directly onto a small square of baking paper. Drop the paper into the boiling oil and the doughnut will free itself once it starts to fry. Remove the paper with tongs.
It would be remiss of me not to mention that of all the recipes we’ve ever made on The Cook Up, this has been the favourite of the entire crew. They’re so incredibly quick and easy I don’t know if I’ll ever make doughnuts another way again. One vital point to consider is that different brands of tofu will have a different liquid content, so the amount of flour you add will vary. The softer your batter, the fluffier your doughnuts will be.
Drain on a wire rack, then dust generously with cinnamon sugar and serve warm.
This is an edited extract from Tonight’s Dinner by Adam Liaw, published by Hardie Grant Books & SBS, RRP $45. Available in stores nationally.