Active Time
40 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4 as a starter
Abby Hocking / Food & Wine

How to Make It

Step 1    

In a medium bowl, vigorously whisk the silken tofu with the sugar until smooth. Using a wooden spoon, stir in the flour, baking powder and salt until combined. Form the dough into 16 balls and transfer to a parchment paper–lined plate; freeze for 30 minutes. 


Step 2    

Meanwhile, in a small saucepan, simmer the mezcal over moderate heat for about 3 minutes to burn off the alcohol. Whisk in the sweetened condensed milk and cook, stirring, until the mezcal sauce is hot and smooth. Let cool. 


Step 3    

In a large saucepan, heat 
1 inch of canola oil to 365°. Add half the tofu balls and fry over moderately high heat, turning occasionally, until puffed and browned, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining tofu balls. 


Step 4    

Spoon 4 small dollops of 
the mezcal sauce onto each of 
4 plates. Place a warm tofu doughnut on each dollop, then top with the orange pieces. Drizzle each plate with 1 teaspoon of olive oil and garnish with shichimi togarashi. Serve right away. 


Make Ahead

The uncooked tofu balls can be frozen overnight. Let stand for 15 minutes before frying. The mezcal sauce can be refrigerated for up to 1 week. Bring to room 
temperature before using.


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