Tofu Donuts

tofu donut hole bitten on a white plate

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These tofu donut holes are light and crispy on the outside and moist and cakey on the inside with a hint sweetness. They're made with just 4 ingredients and perfect for a quick and easy snack or dessert.


Units Scale
  • 1/2 cup (120 g) silken tofu, mashed
  • 1/2 cup + 2 1/2 tbsp (88 g) cake flour*
  • 1/2 tbsp (6 g) baking powder
  • 2 tbsp (26 g) sugar
  • 1/2 tsp (3 ml) vanilla, optional
  • 1/8 tsp nutmeg, optional
  • small pinch of salt, optional

Hotcake Mix Version (1:1 ratio)

  • 120 g silken soft tofu
  • 120 g Japanese hotcake mix (Moringa)


  1. Add the tofu to a mixing bowl and whisk vigorously to mash. Whisk in the sugar, vanilla and pinch of salt. Use a rubber spatula to fold in the flour until it comes together. Cover and refrigerate for about 10 minutes.
  2. In the meantime, fill a medium heavy bottom pan about 3 inches with oil over medium heat. Use a frying thermometer to ensure temperature is about 175 C / 350 F. Additionally, prepare a bowl with glaze and/or cinnamon sugar. 
  3. Remove dough from the fridge and portion out the dough. This recipe will yield 5 48-50 g  donuts or 8 30 g for 8 donuts.
  4. Once the oil is ready, carefully drop the dough into the oil. Fry the donut holes 2-3 at a time (depending on the size of your pot) for 2 - 2 1/2 minutes for larger donut holes and 1 1/2 minutes for smaller donut holes (or until they’re golden brown and stop bubbling), turning half way to ensure they’re evenly browned. 
  5. Carefully remove the donut holes with a slotted spoon and place on a wire rack or paper towel lined plate. Ensure that the oil is still at about 175 C when frying the next batch.
  6. While still warm, roll in cinnamon sugar.  Repeat until all donut holes are finished frying. 


  • Sometimes I like to use a combination of 74 g of cake and 14 g of bread flour for a slightly chewier donut. You may also substitute for all purpose flour. 
  • If you prefer a chewier version (more mochi-like), substitute 30 g of the cake flour for glutinous rice flour or shiratamako.