Steps

1. Place 150g of silken tofu (no need to drain) into a bowl.
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2. Mix until the tofu is smooth. Tip: If you're short on time, a hand blender works well. Mixing until smooth will result in a beautiful finish.
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3. Add 30g of granulated sugar and mix well until dissolved. Tip: Ensure the granulated sugar is completely dissolved before adding the dry ingredients.
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4. Add 20ml of vegetable oil and 1 tbsp of plain yogurt and mix well.
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5. Add 80g of potato starch, 100g of rice flour, and 1 tsp of baking powder without sifting. Mix with a rubber spatula until no dry powder remains. Tip: Mix carefully to avoid scattering the flour.
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6. Mix thoroughly until the dough comes together and has a firmness that doesn't stick to your fingers. Tip: Mix carefully to ensure no ingredients are left unmixed.
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7. If the dough is too loose, add a little more rice flour to adjust. If it's too crumbly to hold together, gradually add water. Tip: The dough's consistency can vary depending on the tofu's moisture content, so adjust as needed.
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8. Cut parchment paper into approximately 10cm squares.
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9. Take small portions of the dough and roll them into balls. Tip: To prevent the donuts from sticking together, roll them without greasing your hands.
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10. Place the rolled dough balls onto the parchment paper squares.
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11. Arrange 8 (or 6, if preferred) dough balls close together to form a donut shape. Shape the remaining dough in the same way.
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12. Pour enough frying oil into a frying pan or pot so that the donuts will not touch the bottom. Tip: If you want to save oil, use a smaller pot and make sure to use plenty of oil for frying.
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13. Heat the frying oil over medium heat to 160℃-170℃ (320℉-338℉).
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14. The oil is ready when small bubbles slowly rise from a chopstick inserted into it.
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15. Gently place the shaped donuts into the oil, still on their parchment paper squares. Tip: Be careful to avoid burns.
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16. Fry while maintaining a temperature of 160℃-170℃ (320℉-338℉) until they achieve a nice golden-brown color.
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17. Remove the parchment paper once it naturally peels away from the donut.
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18. Fry for about 2 minutes until the side touching the oil is crispy, then flip.
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19. Fry for about 2 minutes after flipping, then flip again when it has a nice golden-brown color.
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20. Continue frying for a total of 5-6 minutes, flipping occasionally, until both sides are evenly golden brown.
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21. Once the surface is crispy and has a nice golden-brown color, remove from the oil and drain.
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22. Fry the remaining donuts in the same manner.
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23. In a bowl, combine powdered sugar and water, and mix well until no dry powder remains to make the glaze. Tip: It might seem too dry at first, but it will come together as you mix.
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24. Prepare for glazing by placing a wire rack over a baking sheet. While the donuts are still warm, quickly dip them into the glaze.
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25. Shake off excess glaze and place on the wire rack to dry. Glaze the remaining donuts similarly. Tip: Be careful to avoid burns while working.
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26. Let the glaze set, then they are ready to serve.
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27. Variation: If you plan to eat them without toppings, consider increasing the granulated sugar in the dough.
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28. Variation: Topping with kinako, chocolate, or other ingredients is also recommended.
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