Rice Flour Tofu Donuts
米粉豆腐ドーナツ · Komeko Tofu Donatsu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little drop donuts are one of the simplest snacks to come out of the preschool kitchen: silken tofu, sugar, rice flour and baking powder stirred together, then spooned straight into the oil. The tofu keeps them moist and tender inside while rice flour gives a light, slightly chewy crumb, and the sweetness stays gentle enough for small children. There is no egg, milk or wheat in the batter. Fry them at a moderate 160°C so the outside turns golden while the center cooks through.
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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
- 30 gsilken tofu
- 30 grice flour
Seasonings
- 7.5 gsugar
- 1.2 gbaking powder
- 4.5 gvegetable oil
Directions
- 1
Put the tofu and sugar in a bowl and mix well.
- 2
Add the rice flour and baking powder and mix well until no dry flour remains.
- 3
Heat the oil to 160°C (320°F), scoop the batter in with a spoon and fry.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 195 kcal | 390 kcal | 195 kcal |
| Protein | 3.5 g | 6.9 g | 3.5 g |
| Fat | 5.7 g | 11.4 g | 5.7 g |
| Carbohydrates | 33 g | 66 g | 33 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 52.5 mg | 105 mg | 52.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 105 mg | 210 mg | 105 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 195 kcal | 3.5 g | 5.7 g | 33 g | 0.5 g | 0.2 g | 52.5 mg | 0.3 mg | 105 mg |
| 1 adult serving | 390 kcal | 6.9 g | 11.4 g | 66 g | 0.9 g | 0.3 g | 105 mg | 0.6 mg | 210 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.
