Baby Bok Choy and Tofu in Marmalade Sauce


Marmalade is the shortcut ingredient that lends sweet flavor and citrusy brightness to this recipe. Serve over steamed rice.

  • 4Servings


  • 1/4 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 1/4 tsp. red pepper flakes
  • 1 lb. baby bok choy, cut into 1-inch lengths (5 cups)
  • 1/3 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.

Nutrition Information

  • Calories: 383
  • Carbohydrate Content: 25 g
  • Fat Content: 20 g
  • Fiber Content: 2 g
  • Protein Content: 24 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 355 mg
  • Sugar Content: 14 g