Tofu and Pancake Mix Churros
Ingredients(Servings: 2to3)
Directions
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Prepare 10 sheets of parchment paper each cut into 10 cm x 5 cm (4 in. x 2 in.) size.
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Place the tofu and soymilk into a bowl and use a whisk to mix until smooth. Add in the pancake mix, and combine thoroughly with a rubber spatula.
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Transfer (2) into a pastry bag fitted with a rounded star tip, squeeze out 8 cm (3 in.) lengths of the mixture onto each piece of parchment paper (1).
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Heat oil about 3 cm (1.2 in.) deep in a fry pan to 160C (320F) over medium heat. Place (3) with the parchment paper into the oil, then remove parchment paper once each churro is completely covered in the oil.
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Flip occasionally, and deep-fry for about 5 minutes until crispy and golden all over, then remove.
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Place the granulated sugar into a storage-use plastic bag, add in (5) while still hot, close off the end of the bag and lightly shake to cover each churro in sugar.
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