orange ginger tofu & mushrooms

for 1 serving:

sauce:

1/4 cup (60ml) orange juice (1 large orange)

1,5 tbsp soy sauce

1 tbsp sesame oil

black pepper

grated ginger (i grate around 20x with a microplane)

1 tbsp cornstarch

1 packet (250g) mushrooms, sliced thick

200g tofu, cubed

scallion whites

cooked rice

fresh parsley & sesame seeds

method:

cook the rice according to package instructions.

in the meantime, add the mushrooms to a dry and cold pan, turn the heat to medium, put the lid on and let them release their liquid for around 5 minutes.

while the mushrooms are cooking, combine the sauce, making sure the cornstarch has dissolved fully.

once the mushrooms have released most of their water, add a good amount of oil to the pan as well as the cubed tofu and scallion whites. cook until the tofu is crispy.

add the sauce and simmer for 2-3 minutes until the sauce has thickened. add splashes of water if needed.

serve on a bed of rice with parsley & sesame seeds.