Silken Tofu Frittelle or Doughnuts with Chilli Caramel Sauce

By: Rosa Pantaleo

300g silken tofu
60g caster sugar
150g plain flour, sifted
14g baking powder
1 tsp vanilla paste
Sunflower oil for frying
Icing sugar
Caramel sauce:
110g caster sugar
50ml water
125ml thickened cream
1/2 tsp Lee Kum Kee Chiu Chow Chilli Oil*
Pinch salt
*Even though this is a garlicky chilli sauce, I like matching it with the tofu; had it been a ricotta based Italian frittelle / doughnut, then I would use a less savoury chilli oil.

Sieve the flour and baking powder together in a large mixing bowl.
Sieve the tofu with its liquid into the flour.
Add the caster sugar & vanilla paste.
Mix by hand until a smooth, thick batter forms.
Heat at least 2 - 3 cm of sunflower oil in a frying pan or saucepan that can accommodate 4 frittelle at a time.
Test with a little piece of batter to see if the oil is ready for frying. The oil will be at the right temperature when little bubbles form around the batter.
Use two spoons to scoop the batter and gently place in the hot oil.
Cook for 2 minutes, then turn the frittelle and cook for another 2 minutes.
Remove the frittelle and place on a wire rack to cool. Repeat until all the batter has been used.
Chilli Caramel sauce:
In a saucepan, dissolve the caster sugar in the water, over a gentle heat, 7-8 minutes.
When the caramel colour comes through, remove the pan from the heat and very gradually whisk in the thickened cream, it may spit so be very careful.
Finally add the chilli oil and salt. The oil will not mix in the caramel, however it will add a lovely sheen, flavour & heat to the caramel.
When ready to serve, dust the frittelle / doughnuts with icing sugar, place on a serving plate and drizzle with the chilli caramel sauce.