Place all ingredients except tofu and stir to mix with a wooden spatula.
Add tofu by crumbling tofu with your hand. Add a little bit at a time to check the firmness of the dough. Make the dough firmness similar to your ear lobe.
Roll the dough into a large ball.
Divide it into 8 equal size smaller balls. *5
Roll the small ball into a long cylinder and cut into 8 equal size pieces.
Shape the pieces into neat round balls and place them onto a parchment paper in the shape of a ring. Place 4 onto the cross lines, then place 4 in between. Each balls should be just touching. *6
Do same for the remainder of the dough.
Heat oil in deep frying pan to 300-320°F (150-160°C). *7
Place a mochi donut dough on the parchment paper on a egg flipper and slide the dough into the oil with the parchment paper underneath.
Deep fry one side for about 2 min, flip it carefully with the egg flipper and fry the other side for a further 2 min.
Take the mochi donut out of the oil and put it onto a kitchen paper lined tray.
Deep fry the same way for the rest of the mochi donut dough.
While mochi donuts are still warm, dip them into the glaze.
Place icing sugar in a ball and mix with squashed strawberry.
Place icing sugar in a ball and mix with the milk.
*1 I used Bob's Red Mill Finely Ground Tapioca Flour. *2 Too much baking powder will cause cracks. *3 Every tofu has different water consistency. Add a little bit at a time to see the dough texture. Dough texture should be similar to your ear lobe firmness. *4 I used oat milk. *5 The instruction photo indicating 4 equal size, because I made half for photos, and half for the video. *6 Because each ball will expand when they are heated. If they are too close to each other, it will lose the cute ring of balls. If the dough is too sticky, wet your hand with water to shape. *7 Oil that is too hot will cause cracks in the donuts.