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.

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