Steps

1. Place the tofu in a bowl and mash until smooth. Tip: Use silken tofu, not firm tofu, for the best texture.
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2. Once the tofu is smooth, add the hotcake mix. Mix with a rubber spatula to prevent the flour from scattering, until it forms a cohesive dough. Tip: The dough consistency will vary depending on the tofu's moisture content, but a slightly sticky texture is fine. If it's too soft, add a little more hotcake mix.
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3. Transfer the doughnut dough into a piping bag. Tip: If you don't have a piping bag, you can use a zip-top bag by cutting off a corner. If the dough is too stiff to handle, you can shape it directly with your hands.
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4. Cut parchment paper into roughly 10cm squares. Cut off the tip of the piping bag and pipe the dough onto the parchment paper in a doughnut shape. Tip: The doughnuts will puff up when fried, so leave a generous opening in the center. This recipe makes about 7 doughnuts, each about 7-8cm in diameter.
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5. Heat about 1.5cm of frying oil in a frying pan or pot over medium heat until it reaches 170°C (340°F). Tip: Use a small frying pan or pot to save on oil. Be careful, as too little oil can cause them to burn easily.
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6. Once the oil reaches the optimal temperature of 170°C (340°F), carefully place the doughnut dough with the parchment paper into the oil. Tip: The oil is at the right temperature when small bubbles gently rise around the dough. You can start at a slightly lower temperature around 160°C (320°F), but be aware that too high a temperature can cause burning.
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7. Continue to fry over medium heat until golden brown. Once the side in contact with the oil is colored, flip them over.
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8. After flipping, carefully remove the parchment paper as it detaches. Lower the heat slightly and continue to fry both sides until golden brown. Tip: Flip the doughnuts occasionally. Fry for a total of 3 to 4 minutes. To check if they are cooked through, insert a toothpick into the largest doughnut; if no raw batter clings to it, they are done.
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9. Once golden brown, remove the doughnuts from the oil.
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10. While the doughnuts are still hot, place them in a bowl and add the granulated sugar. Toss to coat evenly. Tip: The sugar won't stick well if the doughnuts cool down, so be sure to do this while they are warm. You can also add cinnamon powder or kinako (roasted soybean flour) to your preference.
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11. Serve on a plate and enjoy.
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