“Tofu Doughnuts” at Shizutetsu Supermarket in Shizuoka City
Following a kind message from Dawn Figueroa who after returning from Japan could not find the tofu donuts back hoem, nor their recipes.
There are many recipes indeed, most of them including eggs, milk, wheat flour, pancake mix and what not.
Moreover I discovered that the stores in Japan use wheat flour, too.
Although this would be enough for vegans and vegetarians (I’M not), I decided to introduce an easy recipe which non-gluten, nor containing wheat flour.
For people who want to start from scratch, check tofu preparation recipe below!
HOME-MADE TOFU DONUTS
Ingredients: For 3 donuts (multiply accordingly!)
-Rice powder (riz blanc in French): 45 g
-Cornstarch: 15 g
-Baking powder (non-gluten): half a teaspoon
–Sugar beet: 10 g (optional/use a little salt if you want to prepare appetizer donuts)
-(Kinu tofu) Silk Tofu: 60 g
-In a large bowl, mash/crush the tofu
-Add rice powder, cornstarch, baking powder and sugar beet. Mix well.Form a ball.
-Shape three donuts by hand and place them atop pieces of cooking paper. Shape the central hole large enough.
-Preheat oil to 160 degrees Celsius.
Drop the doughnuts into the oil with their cooking paper.
Take paper out with tongs as soon as the oil “boil”around the donuts.
Fry the donuts until they attain a nice “fox”/brown colour.
Turn the donuts over halfway for an even cooking and colour.
-If you use too much tofu in the recipe the donuts will be difficult to shape.
-Proportion between rice powder, beet sugar and baking pwder is based on the following:
Rice powder: 100 g
Beet sugar: 10 g
Baking powder: 3 g
-You can add taste to the donuts according to your preferences.
“Zarudofu”, my favourite variety of tofu just filtered out in a “zaru/basket”. You just eat it with a spoon on its own. No seasoning needed!
Ingredients (for one large piece, one cho/丁in Japanese)
Soy beans: 2 cups (360cc)
Nigari: 2 large tablespoons
(Magnesium chloride is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as nigari (the term is derived from the Japanese word for “bitter”), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. In China it is called “lushui”.. Nigari or Lushui consists mostly of magnesium chloride, with some magnesium sulfate and other trace elements. It is also an ingredient in baby formula milk).
Water: 5 cups (twice and a half the volume of soy beans)
One large pot
One large clean cloth pouch to press tofu through
One large piece of gauze to filter water off shaped tofu
One large wooden spoon
One wooden tofu-shaper case
1) Preparation: soak soy beans in water overnight
2) Preparation: Mix nigari with 1 cup of water and set aside
3) According to its size, Pour the whole or part by part soy beans and water (1) and make paste as fine as possible. If mixer runs at an even pace without crushing beans into paste, add more water. The paste obtained is called “namago” (生呉)
4) Pour the bean paste into a large pot with an equal amount of water. Heat stirring all the time. The paste will come to a boil suddenly. Switch off fire. Switch on low once the paste has settled for 10 minutes and take off fire.
5) Pour paste into the cloth pouch and press. Right of the picture is tofu paste before pressing. Left is pressed out tofu
6) Solidifying (coagulating) with nigari.
Stir tofu over light fire. When the temperature has reached 75~80 degrees Celsius pour in nigari slowly and stir all the time. The solid matter will sink to the bottom and accumulate. The coagulation will be complete when liquid above tofu has become transparent. Stop the operation and let rest for 15 minutes.
7) Arrange the gauze inside tofu a tofu shaper case which should have small holes to let excess water run out.
8) Cover with lid with a weight (or glass of water) of about 250 g and further press out water for 15 minutes
9) Delicately empty tofu in basin filled with called water and leave it there for an hour to take out excess nigari. Store in refrigerator.