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.
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 juhenned
2 8-oz. pkg. plain or Asian-flavored baked tofu, drained and cu bed (2 cups)
6 dried hot red chiles (such as chiles de arbol), or M tsp. red pepper flakes
1 Ib. baby bok choy, cut into 1-inch lengths (5 cups)
1/3 cup toasted unsalted cashews
1.Whisk together marmalade, soy sauce, cornstarch, and 2Tbs. 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.
PER 1-CUP SERVING 383 cal; 24 g prot; 20 g total
fat (3 g sat fat}; 25 g carb; 0 mg chol; 355 mg
sod; 2 g fiber; 14 g sugars
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