Delightful tofu doughnuts by Matthias Merges of Yusho, Chicago, featured in our article "Looking East for Inspiration."
Yield: 60 servings
6 small boxes silken tofu
11.3 oz/320 g mochiko (sweet rice flour)
4 Tbs vanilla bean paste
4 Tbs salt
6.4 oz/181 g soy milk
4 Tbs baking powder
10.5 oz/300 g granulated sugar
36 oz/1.022 kg cake flour
1. Mix tofu, mochiko, vanilla, salt, soy milk and baking powder. Mix gently allowing the mixture to remain chunky.In an electric mixer fitted with a whisk attachment, beat sugar and eggs to ribbon stage. Fold this into tofu mixture. Sift flour and mix until just combined.
2. Fry for 5 minutes in a 375°F fryer. Drain and serve.
Note: This batter lasts for three days.