How to Make It
In a medium bowl, vigorously whisk the silken tofu with the sugar until smooth. Using a wooden spoon, stir in the flour, baking powder and salt until combined. Form the dough into 16 balls and transfer to a parchment paper–lined plate; freeze for 30 minutes.
Meanwhile, in a small saucepan, simmer the mezcal over moderate heat for about 3 minutes to burn off the alcohol. Whisk in the sweetened condensed milk and cook, stirring, until the mezcal sauce is hot and smooth. Let cool.
In a large saucepan, heat 1 inch of canola oil to 365°. Add half the tofu balls and fry over moderately high heat, turning occasionally, until puffed and browned, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Repeat with the remaining tofu balls.
Spoon 4 small dollops of the mezcal sauce onto each of 4 plates. Place a warm tofu doughnut on each dollop, then top with the orange pieces. Drizzle each plate with 1 teaspoon of olive oil and garnish with shichimi togarashi. Serve right away.