Tofu Donuts (Egg-Free)
豆腐ドーナツ（卵なし） · Tofu Donatsu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little tofu donuts are a favorite afternoon snack in Japanese preschool kitchens. Mixing silken tofu straight into pancake mix gives a moist, fluffy dough with no egg at all, and the tofu keeps them soft and tender rather than heavy. There is no rolling or shaping - the batter is simply scooped up with a spoon and dropped into the oil, which is why it is a snack we can make in big batches for the whole preschool.
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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 gsugar
- 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.
Directions
- 1
Put the tofu in a bowl (no need to drain it) and mix well until smooth. Add the sugar and mix it in.
- 2
Add the pancake mix and stir until no dry flour remains.
- 3
Heat the oil to 160°C (320°F), scoop up the batter with a spoon, drop it into the oil and fry.
If the oil is too hot the outside browns quickly before the inside cooks through, so keep an eye on the temperature and fry these at a low heat, taking care not to let the oil get too hot.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 244.5 kcal | 489 kcal | 244.5 kcal |
| Protein | 5.3 g | 10.5 g | 5.3 g |
| Fat | 7.5 g | 15 g | 7.5 g |
| Carbohydrates | 39.9 g | 79.8 g | 39.9 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 70.5 mg | 141 mg | 70.5 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 156 mg | 312 mg | 156 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 244.5 kcal | 5.3 g | 7.5 g | 39.9 g | 1 g | 0.5 g | 70.5 mg | 0.8 mg | 156 mg |
| 1 adult serving | 489 kcal | 10.5 g | 15 g | 79.8 g | 2.1 g | 0.9 g | 141 mg | 1.5 mg | 312 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.
