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Paired with a rich, yuzu salted caramel and finished with icing sugar, these sweet tofu doughnuts are perfect for dinner parties.
For an added kick, combine caster sugar and finely grated lemon zest, and toss doughnuts in mixture as soon as they come out of the deep fryer.
Ingredients
Yuzu salted caramel
Method
1.For caramel, combine sugar and 50ml water in a saucepan over medium-high heat until sugar dissolves; boil until dark caramel (7-8 minutes). Remove from heat, gradually whisk in cream (taking care as hot caramel will spit). Add 1 tsp sea salt flakes and yuzu and swirl to combine; cool to room temperature.
2.To make donuts, pass tofu through a fine-meshed sieve into a large bowl. Add sugar and vanilla; mix until combined. Combine baking powder and flour in a bowl; whisk to combine. Add to tofu mixture and mix to a thick batter. Refrigerate batter until firm (30 minutes).
3.Half fill a large saucepan with oil. Place over medium heat until oil reaches 170°C on a deep-frying thermometer.
4.In two batches, using two lightly greased tablespoons, scoop batter and carefully lower into oil. Cook until golden and cooked (4 minutes). Remove with a slotted spoon and drain on paper towel. Repeat with remaining batter.
5.Dust with icing sugar and serve with caramel sauce.
Yuzu juice is available from select supermarkets and Asian grocers; if unavailable, substitute lime juice.
Notes
