Baby Bok Choy and Tofu in Marmalade Sauce

• 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)
• 13 cup toasted unsalted cashews

1. Whisk together marmalade, soy sauce, cornstarch, and 2 Tbs.
2. water in small bowl.
3. Set aside.
4. Heat wok over high heat, until water droplets evaporate within 1 second.
5. Add oil, then garlic and ginger.
6. Stir-fry 2 minutes.
7. Add tofu and chiles; stir-fry 3 minutes, or until tofu cubes are browned.
8. Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften.
9. Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens.
10. Stir in cashews.

orange marmalade, soy sauce, cornstarch, canola oil, garlic, ginger, asianflavored baked tofu, hot red chiles, baby bok choy, cashews

Taken from www.vegetariantimes.com/recipe/baby-bok-choy-and-tofu-in-marmalade-sauce/ (may not work)