Wrap the tofu in paper towels and microwave it for about 1½ minutes to remove excess moisture.
In a bowl, combine the glutinous rice flour, pancake mix, plain yogurt, and drained tofu. Mix with a spatula until the dough starts coming together, then knead gently by hand until it forms a smooth dough. Because the moisture level of tofu and yogurt can vary, add a little more flour mixture if needed until the dough reaches a soft texture similar to an earlobe.
Lightly oil your hands and divide the dough into about 21 portions. Each ball will be roughly 0.35 oz. Roll them into smooth balls and place them on parchment paper.
Heat oil in a pot so it reaches about 1.5 inches deep. Fry the dough balls over relatively low heat, briefly reshaping them with lightly oiled hands before dropping them into the oil.
Fry for about 6–8 minutes, turning occasionally, until the balls expand slightly and become golden brown. Remove them and let them cool slightly, then thread three mochi donut balls onto each skewer. I recommend using 5–5.5 inch skewers. If you only have longer ones, cut them to your preferred length with scissors.
Finely chop the white chocolate and melt it over a warm water bath made by mixing 1 cup boiling water with 1/2 cup cold tap water (about 150–160°F). Once melted, stir in the sakura powder to create sakura chocolate.
Drizzle the sakura chocolate over the skewered mochi donut balls and sprinkle the freeze-dried strawberries on top.
