Okinawan-Style Tofu Donuts
沖縄風豆腐ドーナツ · Okinawa-fu Tofu Donatsu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little donuts take their cue from sata andagi, the deep-fried dough balls that are a much-loved snack in Okinawa, often sweetened with the island's kokuto brown sugar. Here the batter is nothing more than pancake mix, silken tofu, and kokuto, so it comes together in a single bowl with no eggs or milk to measure out. The tofu keeps the inside soft and moist, which is exactly why small children take to them - they are gentle to chew and not too sweet. Fried low and slow, they turn golden rather than dark and make a comforting afternoon snack.
Contains kokuto (Japanese brown sugar), which should not be given to babies under 1 year old.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 45 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
- 34.5 gsilken tofu
Seasonings
- 5.7 gkokuto (Japanese brown sugar)An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
- 4.5 gvegetable oil
About the Japanese ingredients in this recipe
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
- kokuto (Japanese brown sugar) (黒砂糖)
- An unrefined dark cane sugar from Okinawa with a deep, molasses-like flavor. Substitute: Dark brown sugar or muscovado.
Directions
- 1
Put the tofu in a bowl (no need to drain it) and mix well until smooth. Add the kokuto and mix it in.
- 2
Add the pancake mix and mix until no dry flour remains.
- 3
Heat the oil to 160°C (320°F), then scoop up spoonfuls of batter and drop them into the oil to fry. (Tip: pour a little oil into a small container and rest the spoon in it before scooping the batter - the batter will slide off the spoon much more easily.)
For toddlers in the final weaning stage (around 12 to 18 months), swap the kokuto for regular sugar. If the oil is too hot, the outside browns quickly before the inside is done, so fry at a low temperature and keep an eye on it so the oil does not get too hot.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 241.5 kcal | 483 kcal | 241.5 kcal |
| Protein | 5.4 g | 10.8 g | 5.4 g |
| Fat | 7.5 g | 15 g | 7.5 g |
| Carbohydrates | 39.3 g | 78.6 g | 39.3 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 84 mg | 168 mg | 84 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 219 mg | 438 mg | 219 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 241.5 kcal | 5.4 g | 7.5 g | 39.3 g | 1 g | 0.5 g | 84 mg | 1 mg | 219 mg |
| 1 adult serving | 483 kcal | 10.8 g | 15 g | 78.6 g | 2.1 g | 0.9 g | 168 mg | 2.1 mg | 438 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
