Baby Bok choy and tofu stirfry

Recipe contributed by: Rashmi Sampat

 

Tofu is a must ingredient in my household. For vegetarians tofu is a great source of Protein and my husband loves it. So I have to try every good recipe I come across. A tofu recipe always begins with trial and error. Couple of week ago, I came across this recipe and it turned out great. I have used just bok choy, but you can use any vegetables in this recipe. Bok choy is a little bitter, but we loved the taste. It is a type of Chinese cabbage and is a good source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants. With so many benefits, a little bitterness is acceptable, right?

Serves: 4
Prep time:10 min  Cooking time: 10 min
Difficulty level: Moderate

Ingredients:

• ¼ cup orange marmalade
• 2 Tbs. low-sodium soy sauce
• 1 tsp. cornstarch
• 2 Tbs. canola oil
• 3 cloves garlic, minced
• 1 1-inch piece fresh ginger, minced
• 2 8-oz. pkg. plain or Asian-flavored baked tofu, drained and cubed (2 cups)
• 6 dried hot red chilies
• 1 tsp. sriracha hot sauce
• 1 lb. baby bok choy, cut into 1-inch lengths (5 cups)
• ⅓ cup toasted unsalted cashews

Method:

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. 

3. Add oil, then garlic and ginger. Stir-fry 2 minutes. 

4. Add tofu and chilies; stir-fry 3 minutes, or until tofu cubes are browned. 

5. Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften

6. Stir in marmalade mixture, sriracha sauce and cook for 2 minutes, or until sauce thickens. Stir in cashews

7. Serve hot, if liked serve over rice.