In a large bowl, sift together 1 cup minus 1 tablespoon of all-purpose flour, 1 tablespoon cornstarch, ¾ cup glutinous rice flour, 1 tsp baking powder, and ½ cup granulated sugar. Then set it aside.

In a separate bowl, press 3.5 oz of silken tofu through a fine-mesh sieve. Make sure to scrape the bottom of the mesh to ensure all the tofu is used up.

Now add in 1 large egg and 2 tbsp of water. Using a whisk, mix just to combine.

Now add the egg and tofu mixture to the flour mixture and combine using a spatula.

Once the dough begins to take shape, you can begin working it together using your clean hands.

Now form the dough into little balls about 7 grams each. You should get a total of about 64 tiny balls.

Now cut 8 (5x5 inch) square pieces of parchment paper and begin forming donut shapes on top of each paper using 8 dough balls for each donut.

Fill a heavy-bottomed pot with about 2 inches of corn or vegetable oil and heat it to 325-350 degrees Fahrenheit.

Place the square piece of parchment paper and donut onto a large slotted spoon and gently slip it into the hot oil. Fry about 2 donuts into the pot at a time.

After about a minute or so, use tongs to flip the mochi donut over. And with those same tongs, carefully peel off the parchment paper and discard.

Once the donuts have browned on one side, flip them over and fry for another minute.

Using a slotted spoon, carefully transfer the donuts to a plate lined with paper towels to absorb the extra oil.

Meanwhile, make the strawberry glaze by melting 4 oz of white baking chips in a microwave-safe bowl. Then add 1 drop of pink food coloring and 2 oz of fresh strawberries and blend them in using an emersion blender.

Now dip the donuts into the glaze and transfer to a cooling rack to set.

To make the match glaze: add ¼ cup of hot simmered heavy cream to 4 ounces of white chocolate chips. Mix until smooth, then whisk in 1 tsp of matcha powder.

For the Chocolate Nutella glaze, sift ¾ cup powdered sugar and 2 tbsp unsweetened cocoa powder into a bowl. Then whisk in 3 tbsp warm milk, and 3 tbsp Nutella. Dip the donuts and let them set.