Combine all the ● ingredients. Add just 200 g of the tofu first, then mix. Add remaining tofu little by little so as not to leave lumps.
Moisten your hands and shape the dough into coin-sized balls. Lay into a circle on 10 cm-square parchment paper. Use 8 balls to make one circle.
Slide the shaped dough together with the parchment paper into oil pre-heated to 320°F/160°C, and deep-fry over low heat. When the parchment paper slides off, remove from the oil.
Coat with melted chocolate or sprinkle sugar to your liking.
You can shape the dough into small bite sizes. All of that icing looks so good!!
Here are colorful ones. The one on the front has a matcha sugar coating.
You can make donut holes with melted chocolate. These wouldn't make your hands messy.
Make pretty shapes with biscuit cutters.
Try putting sweet bean paste inside.
I prefer the other donut recipe I came up with, though. Recipe ID: 321522 (Pon De Ring) I like the texture that the kinako flour creates.
Story Behind this Recipe
I wanted to make my older Pon-de-Ring recipe easier, but as far as the texture goes, the older one is softer and better. If you want to have a softer texture, try my older recipe.
Do not touch while deep-frying because the dough is quite fragile. With this recipe they might not be sweet enough, so add 2 tablespoons of sugar during step 1 if you make plain ones. You can also add cocoa powder or green tea powder.
Also, it's easier to shape the dough if you cover your hands with oil, not water.