Prepare the sauce with the tofu the day before. To do this, peel the ginger and garlic and cut into fine slices. Peel the top layer of the orange with a potato peeler and squeeze the orange. Mix the juice of the orange with the rice vinegar and soy sauce.
Put the brown sugar in a small saucepan and let it caramelize slightly. Add the garlic and ginger and heat for a few minutes. Caution: It must not be too hot. Then add the orange peel and sauté briefly.
Deglaze the ingredients with the orange juice mixture. Add chilli flakes to taste. Let the sauce simmer covered over low heat for at least a quarter of an hour, or three quarters of an hour is more recommended. Then pour the sauce into a bowl through a sieve.
First squeeze the natural tofu well in one piece. It should lose plenty of fluids before processing. Only in this way can it absorb taste well. If you have time: freeze the tofu and then thaw it on a draining rack, this is the best way to lose liquid. Otherwise, wrap the tofu in kitchen paper and weigh it down. Then cut the tofu into sticks, about 0.5 x 0.5 x 4 cm in size. Add the tofu slices to the finished sauce and let it steep overnight.
The next day, wash the beans and cut into pieces about five cm long. Peel and cut the onions into eighths. Cook the rice as a side dish.
Fry the beans in a pan, deglaze with a little water and cook for about five minutes. Then take the beans back out of the pan and add both the tofu without sauce and the onions to the pan. When both are well fried, add the beans and sauce.
Bring the dish to the boil and finally mix in the bean sprouts.
Serve the shredded tofu with the rice.
Tip: If you like it easier, you can buy ready-made teriyaki sauce.
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