1. Preheat the oven to 200°C / 400°F. 2. Cut the tofu into medium cubes (3*3 cm / 1*1 inch), transfer to a bowl and sprinkle with cornstarch and chickpea flour. Mix until all pieces are evenly coated. 3. Place the tofu in the oven for 25 minutes, it should come out golden. 4. Add the sauce ingredients to a bowl and mix until combined. 5. Cut the champignon mushrooms into medium pieces and trim the base of the shimeji mushrooms to separate them. 6. In a wide pan, heat a tablespoon of sesame oil over medium-high heat and add the white part of the green onion. 7. After about a minute, add the mushrooms and sauté until golden. 8. Add the sauce, red pepper, and cashews. 9. After mixing and reducing for a minute, add the tofu. 10. Once there is a little sauce left in the pan, add the orange juice (if using less than 300 ml of orange juice, you can add a little water for cooking). 11. Cook until slightly reduced, if it bubbles too much, you can lower the heat but do not switch to low heat. Cook like this for about 5 minutes. 12. Serve alongside white rice, sprinkle sesame seeds and green onion on top.
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Recipe 🔽
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**Orange Tofu**
Ingredients
* 200-400ml orange juice (warning: 400ml is for sour addicts)
* 400g firm tofu
* 1 tbsp (each): cornstarch, chickpea flour
* 1/2 hot red pepper (chopped)
* 100g champignon mushrooms
* 150g shimeji mushrooms
* 1-2 stalks scallions (green onion, chopped to short rings)
* 1/2 cup broken raw cashews
Sauce
* 2 tbsp teriyaki sauce
* 2 tbsp mirin
* 1/3-1/2 cup tamari
* 1 tbsp agave syrup
* 1/4 cup lemon juice
Others
* 1 tbsp sesame oil (for frying)
* Sesame seeds (for topping)
* White basmati rice
Method
1. Preheat the oven to 200°C / 400°F.
2. Cut the tofu into medium cubes (3*3 cm / 1*1 inch), transfer to a bowl and sprinkle with cornstarch and chickpea flour. Mix until all pieces are evenly coated.
3. Place the tofu in the oven for 25 minutes, it should come out golden.
4. Add the sauce ingredients to a bowl and mix until combined.
5. Cut the champignon mushrooms into medium pieces and trim the base of the shimeji mushrooms to separate them.
6. In a wide pan, heat a tablespoon of sesame oil over medium-high heat and add the white part of the green onion.
7. After about a minute, add the mushrooms and sauté until golden.
8. Add the sauce, red pepper, and cashews.
9. After mixing and reducing for a minute, add the tofu.
10. Once there is a little sauce left in the pan, add the orange juice (if using less than 300 ml of orange juice, you can add a little water for cooking).
11. Cook until slightly reduced, if it bubbles too much, you can lower the heat but do not switch to low heat. Cook like this for about 5 minutes.
12. Serve alongside white rice, sprinkle sesame seeds and green onion on top.