Remove the tofu from the package (the exact amount is approximate, depends on the manufacturer), drain and carefully wrap in several layers of kitchen paper. Wrap in turn in a clean cloth and place on a plate. Put another plate or tray on top, and place something with weight on it, such as milk cartons. Leave for at least one hour.
Chop the chives very finely and squeeze the juice of the mandarins, leaving a little pulp if it does not bother us, which will give more flavor and texture. Reserve.
Cut the drained tofu into small bite-size cubes. Arrange in a bowl, add a good quantity of freshly ground pepper, a teaspoon of soy sauce, one or two tablespoons of the tangerine, the paprika, the granulated garlic and the cumin. Stir well, gently. Leave 20 minutes.
Heat a little olive oil in a good frying pan or griddle and brown the tofu over medium heat, sautéing it until it’s golden all over its faces. Remove and reserve. Add a little more oil to the same pan and sauté the chives with a pinch of salt over low heat, until transparent.
Add the rest of the soy sauce, the concentrated tomato and the rest of the juice. Add a little hot sauce (optional) and the broth or water. Let it reduce a little and add the tofu. Stir, lower the heat and cover. Cook for a few minutes until it has the desired consistency. Serve with parsley.
With what to accompany the tofu
This plate of tofu in tangerine sauce it can be served with a garnish of brown rice, quinoa or couscous, wheat or legume pasta, or some vegetables to taste. I like to pair it with broccoli because I love it, and add a good sourdough bread to the table to dunk the sauce well. It is a good dish to take away in a tupper.