Put the tofu into a heat-resistant bowl, break it up a little, and microwave for 40 seconds.
Add the ★ ingredients and knead. Once the dough comes together, add olive oil if you'd like and knead more.
Take the dough out onto a board and knead well (about 5 minutes). Slam the dough and smooth out the surface (while dusting if the dough sticks to the board).
Divide the dough into 6 pieces and roll them up as you fold the cut surface inside. Gently place a plastic wrap over them and let rest for 5 minutes. Lightly dust the bottom and top of the dough beforehand.
On a dusted board, thinly roll out the dough, and fold in 3 layers with a bit of space at the right edge. Lightly push it down and let the shape settle. Shape into a doughnut shape by wrapping the left edge with the right.
Bring water to a boil in a frying pan. Preheat the oven to 200℃ (set aside a baking pan lined with parchment paper).
Once the water starts to simmer, add raw sugar and cook each side for 30 seconds. Transfer immediately to the oven, and it's done after baking for 15 to 18 minutes!
Story Behind this Recipe
It's crispy on the outside, but chewy on the inside. I also incorporated some tips I learned at cooking school.
The dough is rather moist. If it seems too sticky, please try dusting it and knead with dusted hands. If you use a scraper to remove the dough in your hands and knead with clean hands, the dough can be made quicker.