nutritional information

Per 1-cup serving:

  • Calories: 383
  • Protein: 24 g
  • Total Fat: 20 g
  • Saturated Fat: 3 g
  • Carbohydrates: 25 g
  • Cholesterol: 0 mg
  • Sodium: 355 mg
  • Fiber: 2 g
  • Sugar: 14 g
Vegan

Baby Bok Choy and Tofu in Marmalade Sauce

Baby Bok Choy and Tofu in Marmalade Sauce

Serves 4

30 minutes or fewer

Marmalade is the shortcut ingredient that lends sweet flavor and citrusy brightness to this recipe. Serve over steamed rice.
  • ¼ cup orange marmalade
  • 2 Tbs. low-sodium soy sauce
  • 1 tsp. cornstarch
  • 2 Tbs. canola oil
  • 3 cloves garlic, thickly sliced
  • 1 1-inch piece fresh ginger, peeled and julienned
  • 2 8-oz. pkg. plain or Asian-flavored baked tofu, drained and cubed (2 cups)
  • 6 dried hot red chiles (such as chiles de arbol), or ¼ tsp. red pepper flakes
  • 1 lb. baby bok choy, cut into 1-inch lengths (5 cups)
  • ⅓ cup toasted unsalted cashews

1. Whisk together marmalade, soy sauce, cornstarch, and 2 Tbs. water in small bowl. Set aside.

2. Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, then garlic and ginger. Stir-fry 2 minutes. Add tofu and chiles; stir-fry 3 minutes, or until tofu cubes are browned. Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften. Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens. Stir in cashews.

April/May 2012 p.26

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comments

Made this . . . is was delicious!

Roni - 2014-04-07 23:17:45

Loved it! We have garlic allergies so I doubled the ginger. Fantastic! I loved the tofu in it. I used extra firm tofu, pressed it, then marinated the cubes in the sauce for an hour before making the meal. Just delicious!

Yanic - 2014-04-05 23:23:50

We like this dish a lot. We like tofu which we press and drain then fry a little more than most recipes suggest for a nice texture.

d.j.spisak - 2014-04-05 20:41:45

@Denise Gross: Tofu's texture isn't the most interesting, although it is a great ingredient. There are things you can do to change it, though. You can dry it off and roast it in the oven. If you freeze it, the ice crystals slice it up in interesting ways that some people say reminds them of meat (not that I'm yearning after the bad old days!) Or you could use tofu's more interesting cousin, tempeh. Mmm, hungry now.

Pete Riches - 2014-04-03 02:55:17

Sounds like something u might like....

Sean - 2014-04-02 17:41:17

I love this recipe. I actually just use extra firm tofu, pressed and drained. Cut into cubes, cook for about 10 minutes in my cast iron skillet. Then I take that out and stir fry the veggies, add the tofu back in and coat with the sauce. Also, you can mix up the veggies, carrots, broccoli, squash, whatever you need to get rid of in the fridge. I just make sure I use a pound since that's what the recipe calls for. Quick, easy and YUMMY!

Kim Simon - 2013-06-01 13:18:01

Taste was good but not pleased with tofu texture.

Denise Gross - 2013-04-22 17:07:38

Good, however I recommend bit less oil and double cashews.

Candace - 2013-02-21 18:16:08