Adam Liaw’s tofu doughnuts
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.
Note: + 30 minutes resting time (optional)
- 300g silken tofu
- 60g caster (superfine) sugar
- 14g baking powder
- 1 cup (150g) plain (all-purpose) flour, approximately
- 4 cups (1L) vegetable oil, for deep-frying, approximately
- 1 tsp ground cinnamon
- 3 tsp caster (superfine) sugar
Place the tofu in a medium mixing bowl with the caster sugar and squash with a spatula, pressing against the side of the bowl until smooth – or you can press the tofu through a sieve to make this process a little faster.
Combine the baking powder and flour, then sift the mixture into the tofu a little at a time, mixing the dry ingredients with the tofu and stopping when the mixture forms a thick batter that you can still spoon easily. The amount of flour you need will vary quite a lot depending on the liquid content of your tofu. I suggest starting with about half the flour and seeing how it looks. You may not need to add much more if your tofu is quite dry.
Rest the batter in the fridge for 30 minutes if you can, although this isn’t strictly necessary. Resting the batter will help the gluten in the flour to relax, resulting in a fluffier doughnut.
Using a mortar and pestle, grind the cinnamon sugar ingredients together into a fine powder (or you can just mix them together if you prefer).
Heat the oil in a large saucepan to 160°C (325°F). Fry spoonfuls of the batter for 4–5 minutes, working in batches as required, until puffed and golden brown.
Drain on a wire rack, then dust generously with cinnamon sugar and serve warm.
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.
This is an edited extract from Tonight’s Dinner by Adam Liaw, published by Hardie Grant Books & SBS, RRP $45. Available in stores nationally.