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Add the tofu to a mixing bowl and whisk vigorously to mash. Whisk in the sugar, vanilla and pinch of salt. Use a rubber spatula to fold in the flour until it comes together. Cover and refrigerate for about 10 minutes.
In the meantime, fill a medium heavy bottom pan about 3 inches with oil over medium heat. Use a frying thermometer to ensure temperature is about 175 C / 350 F. Additionally, prepare a bowl with glaze and/or cinnamon sugar.
Remove dough from the fridge and portion out the dough. This recipe will yield 5 48-50 g donuts or 8 30 g for 8 donuts.
Once the oil is ready, carefully drop the dough into the oil. Fry the donut holes 2-3 at a time (depending on the size of your pot) for 2 – 2 ½ minutes for larger donut holes and 1 ½ minutes for smaller donut holes (or until they’re golden brown and stop bubbling), turning half way to ensure they’re evenly browned.
Carefully remove the donut holes with a slotted spoon and place on a wire rack or paper towel lined plate. Ensure that the oil is still at about 175 C when frying the next batch.
While still warm, roll in cinnamon sugar. Repeat until all donut holes are finished frying.