Takibi Executive Chef Cody Auger brought his culinary craft to camp and shared a collection of delicious recipes from the restaurant’s menu. Treat yourself to Tofu Donuts – a sweet treat for the end of your camp meal. We recommend prepping your donut batter ahead of your camping trip, then frying onsite.
Gear:
Ingredients:
- 450g AP flour
- 150g cornstarch
- 105g sugar
- 20g baking powder
- 80g chickpea miso
- 200g soymilk
- 15g of vanilla
- 600g of pressed tofu
Method:
Press tofu overnight. Combine flour, cornstarch, sugar, and baking powder in a bowl. Combine sugar, miso, vanilla, and soymilk in a separate bowl. Pass pressed tofu through a mesh tamis. Combine dry ingredients and tofu in a blender, slowly adding wet ingredients. Mix until smooth. Use a ¾ oz scooper to portion the batter. Prepare your frying station by adding 3” of vegetable oil to a small pot at 375 degrees. Test the oil by frying a small piece of batter. Add three scoops at a time to the pot and fry for 3-4 minutes, gently flipping approximately halfway through. Top with fresh fruit, seasonal jam, or homemade compote, and enjoy!
Reclaim the joy of camp cooking! Elevate your outdoor kitchen with the new IGT Camp Kitchen Starter Set, or build out a fully customized setup with the Iron Grill Table system. Don’t miss additional delicious camp recipes by Takibi Executive Chef Cody Auger and refreshing beverages from mixologist Jim Meehan.
