TweetServes 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.


Vegan

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