• Pancake mix (all-purpose baking mix)200g
• Silken tofu1 block (about 250g)
• Egg1
• Sugar1 tbsp
• Kinako (roasted soybean powder)3 tbsp
• Powdered sugar (if available)to taste
• ★Milk1-2 tbsp (substitute if egg-free)

1. 1

   Prepare all ingredients. Use about 250g of silken tofu.

2. 2

   Add 1 block of silken tofu (about 250g) to a bowl and whisk thoroughly with a whisk until smooth.

3. 3

   Add 1 egg and mix well to create a fluffy texture. If unable to use eggs, substitute with ★1-2 tbsp milk instead.

4. 4

   Add 1 tbsp sugar and mix the entire mixture well.

5. 5

   Add 3 tbsp kinako and mix until smooth.

6. 6

   Add 200g pancake mix and mix until no flour streaks remain.

7. 7

   Once the batter becomes mochi-like and smooth, preparation is complete.

8. 8

   Using 2 spoons, shape the batter into rounds and deep-fry in oil.

9. 9

   When the oil reaches the right temperature, drop the batter into the oil. Once golden, use chopsticks to roll and fry until fully cooked.

10. 10

    Once fried, sprinkle powdered sugar to taste for finishing.

The key is to break down the tofu thoroughly until completely smooth. This will result in donuts with a mochi-like fluffy interior and a crispy exterior.

• Calories180 kcal
• Protein4.5 g
• Fat8 g
• Carbs22 g
• Sodium0.3 g