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) packages 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 pound 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.
Serve over rice.
*Chiles de arbol can be very hot. Be careful while cooking. Even the steam can carry the spice–leading to coughing and the need to air out the house.
From Vegetarian Times