Tofu Donut Balls are little pockets of soft, tender tofu wrapped in a light, crispy coating—perfect for a snack or a fun appetizer. They have a nice balance of chewy and crunchy textures that make them really enjoyable to eat. These donut balls are a great way to enjoy tofu in a new and playful form.
I love making these tofu donut balls when I want something easy yet a little different. They’re surprisingly simple to prepare, and my friends always ask how I got the tofu so crispy on the outside while keeping it soft inside. I find that using just the right amount of coating and frying at a steady temperature really does the trick. Plus, they’re great for dipping in all sorts of sauces!
My favorite way to serve tofu donut balls is with a tangy soy-based sauce or a little sweet chili for that perfect mix of flavors. They’re a hit at gatherings, especially when served warm. I often make a batch ahead of time and warm them up just before serving, which keeps them nice and crispy. They’re definitely one of those little treats that always brings smiles around the table.
Key Ingredients & Substitutions
Firm tofu: Pressing the tofu well removes extra water and helps the batter stick. I like firm tofu for its texture, but you can also use extra-firm for a denser bite.
Flour & cornstarch: The flour provides structure while cornstarch adds lightness and crispiness. If you want gluten-free, try rice flour instead of all-purpose.
Milk: You can use regular or plant-based milk like almond or oat. It adds moisture and keeps the batter soft inside.
Sugar & cinnamon: The cinnamon sugar coating gives a warm sweet finish. Adjust cinnamon to taste or swap sugar for coconut sugar for a richer flavor.
How Do I Get the Tofu Donut Balls Crispy on the Outside but Soft Inside?
Frying tofu donut balls well depends on heat and timing. Here’s what works for me:
- Heat oil to around 350°F (175°C). Too hot means burnt outside; too cool, and they soak up oil.
- Don’t overcrowd the pan. Fry a few pieces at a time for even cooking.
- Turn the balls gently to brown all sides evenly.
- Drain on paper towels immediately to keep them crispy.
Rolling them in cinnamon sugar when warm helps keep the coating sticky and flavorful. These small steps make a big difference in getting a perfect crispy outside with a tender inside.
Equipment You’ll Need
- Deep frying pan or deep fryer – I prefer this to keep the oil at a steady temperature for even frying.
- Thermometer – helps you heat the oil to exactly 350°F, so the balls cook perfectly without burning.
- Mixing bowls – for combining the ingredients and rolling the balls in sugar.
- Slotted spoon or spider strainer – makes removing the fried balls easy and safe.
- Paper towels – to drain excess oil and keep your donut balls crispy.
- Cookie scoop or small spoon – helpful for shaping uniform balls.
Flavor Variations & Add-Ins
- Swap cinnamon sugar coating with powdered sugar or drizzle with melted chocolate for different flavors.
- Add finely chopped nuts or shredded coconut into the batter for extra texture and flavor.
- Mix in a teaspoon of vanilla, almond, or ginger extract to change the flavor profile.
- Serve with a spicy dipping sauce, like sriracha honey or a fruity jam, to add some zing.
Tofu Donut Balls
Ingredients You’ll Need:
- 1 block (14 oz) firm tofu
- 1/2 cup granulated sugar (divided)
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (or plant-based milk)
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 minutes to fry the donut balls. You’ll spend a few minutes pressing and mixing the tofu batter, then frying small batches until golden and crispy. Overall, it’s a quick snack you can enjoy in under 30 minutes!
Step-by-Step Instructions:
1. Prepare the Tofu Batter:
First, drain the tofu and press it to squeeze out any extra water. Crumble it into a large bowl until it forms a fine, dough-like consistency.
2. Mix the Coating Sugar:
In a small bowl, combine 1/4 cup of the sugar with the cinnamon. This will be used later to coat the warm donut balls for a sweet, spiced finish.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, cornstarch, baking powder, and salt to make sure everything is evenly mixed.
4. Make the Batter:
Add the dry ingredients to the crumbled tofu and mix gently. Then, pour in the milk and vanilla extract, stirring until you get a thick, sticky batter. If it feels too loose, add a little more flour for better shape-holding.
5. Fry the Donut Balls:
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Use a small scoop or spoon to form balls about 1 to 1.5 inches wide, and carefully drop them into the hot oil. Fry in small batches, turning as needed, for 3 to 4 minutes until they’re golden brown and crispy all over.
6. Drain and Coat:
Remove the fried donut balls with a slotted spoon and let them drain on paper towels. While still warm, roll them in the cinnamon sugar mixture to coat evenly.
7. Serve:
Enjoy your tofu donut balls warm! They’re delicious on their own or served with dipping sauces like chocolate or caramel syrup for an extra treat.
Can I Use Silken Tofu Instead of Firm Tofu?
It’s best to use firm or extra-firm tofu for this recipe to ensure the donut balls hold their shape. Silken tofu is too soft and watery, which can make the batter too loose.
Can I Bake Instead of Frying?
Yes, you can bake them at 375°F (190°C) for about 15-20 minutes, turning halfway through for even browning. The texture will be less crispy but still tasty and lighter.
How Do I Store Leftovers?
Store any leftover donut balls in an airtight container in the fridge for up to 2 days. Reheat in a toaster oven or on a skillet to help restore some crispiness.
What Are Good Dipping Sauces to Serve With These?
Chocolate sauce, caramel, fruit preserves, or even a sweet maple syrup make great accompaniments. For a unique twist, try a mildly spicy honey sriracha dip!