Tofu Donuts
豆腐入りドーナツ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little donuts are a favorite afternoon snack in our preschool kitchen. Mixing silken tofu into the batter keeps them moist and tender inside, so they stay soft enough for even the youngest children to chew, and the finely chopped raisins add gentle sweetness without much added sugar. There is no rolling or cutting - you simply scoop the batter with a spoon and slide it into the oil, which makes them quick to fry and gives each donut its own homey, rounded shape.
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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
- 27 gflour
- 9 gegg
- 27 gsilken tofu
- 3 graisins
Seasonings
- 1.5 gbaking powder
- 3.6 gskim milk powderMilk with the fat and water removed. Substitute: No skim milk powder? Leave it out and use milk in place of the water it is dissolved in, in the same amount (for example, 30 g skim milk powder + 130 g water becomes 130 g milk). Milk still contains milk, so this swap is not for a milk allergy.
- 10.8 gwater
- 7.2 gsugar
- 9 gvegetable oil
About the Japanese ingredients in this recipe
- skim milk powder (スキムミルク)
- Milk with the fat and water removed. Substitute: No skim milk powder? Leave it out and use milk in place of the water it is dissolved in, in the same amount (for example, 30 g skim milk powder + 130 g water becomes 130 g milk). Milk still contains milk, so this swap is not for a milk allergy.
Directions
- 1
Drain the tofu (simply turn it out into a strainer; there is no need to heat it). Soak the raisins in lukewarm water to soften them, then chop finely.
- 2
Sift together the flour and baking powder.
- 3
In a bowl, combine the egg, the skim milk powder dissolved in lukewarm water, and the sugar, and mix well. Add the tofu and raisins from step 1 and mix, then add the sifted flour mixture from step 2 and fold just until combined.
- 4
Heat the vegetable oil. Scoop the batter from step 3 with a spoon, shaping it into rounds as you go, and fry until golden.
Note: Keep the spoon resting in a small dish of oil, and shape the batter with the spoon still oiled - the batter will slide off much more easily.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 255 kcal | 510 kcal | 255 kcal |
| Protein | 6 g | 12 g | 6 g |
| Fat | 11.4 g | 22.8 g | 11.4 g |
| Carbohydrates | 35.4 g | 70.8 g | 35.4 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 106.5 mg | 213 mg | 106.5 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 255 kcal | 6 g | 11.4 g | 35.4 g | 0.3 g | 106.5 mg | 0.8 mg |
| 1 adult serving | 510 kcal | 12 g | 22.8 g | 70.8 g | 0.6 g | 213 mg | 1.5 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.
