Sweet tofu doughnuts with yuzu salted caramel

For caramel, combine sugar and 50ml water in a saucepan over medium-high heat until sugar dissolves; boil until dark caramel (7-8 minutes). Remove from heat, gradually whisk in cream (taking care as hot caramel will spit). Add 1 tsp sea salt flakes and yuzu and swirl to combine; cool to room temperature.

To make donuts, pass tofu through a fine-meshed sieve into a large bowl. Add sugar and vanilla; mix until combined. Combine baking powder and flour in a bowl; whisk to combine. Add to tofu mixture and mix to a thick batter. Refrigerate batter until firm (30 minutes).

Half fill a large saucepan with oil. Place over medium heat until oil reaches 170°C on a deep-frying thermometer.

In two batches, using two lightly greased tablespoons, scoop batter and carefully lower into oil. Cook until golden and cooked (4 minutes). Remove with a slotted spoon and drain on paper towel. Repeat with remaining batter.

Dust with icing sugar and serve with caramel sauce.