Ingredients for 2 pers.

For the doughnuts :
200 g of extra firm tofu
2 egg yolks
1 small glass of water
1 large glass of flour
frying oil

For the sauce :
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 1/2 glass of mayonnaise
 1/2 glass of schiracha sauce
 1 tablespoon of rice vinegar
 2 tablespoons of powdered sugar

To finish :
 6 sprigs of chives or 1 fresh onion

The steps :

Step 1

First prepare the sauce, pour the mayonnaise with the schiracha sauce into a bowl. The schiracha sauce is spicy and traditionally served with Chinese steamed bites.
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Step 2

Then pour the two tablespoons of powdered sugar into the bowl.
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Step 3

And finally the spoon of rice vinegar (mirin).
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Step 4

Mix everything together, the sauce is ready. Reserve for later.
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Step 5

Heat a frying pan with two centimeters of neutral cooking oil.
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Step 6

Separate the whites from the yolks of two eggs and keep only the yolks. The whites can be frozen without any problem (for financiers for example...).
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Step 7

Pour a coffee cup of ice water, mixing quickly with the yolks.
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Step 8

Then pour a large glass of flour and mix quickly with the preparation. It doesn't matter if there are still lumps!
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Step 9

Cut the extra firm tofu into bite-size pieces of about 2 cm and coat them with the dough.
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Step 10

Cook them in boiling oil on each side. The tofu fritters should turn golden brown.
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Step 11

Drain on absorbent paper. Put them in a plate and mix with the sauce.
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Step 12

Add the bang bang tofu to a bowl of cooked rice and sprinkle with chives (like me) or fresh onion rings.
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Step 13

Serve immediately and treat yourself with this wonderful bang bang tofu recipe!