Marmalade Tofu Stir Fry is an easy 30-minute vegetarian dinner made with delicious cubes of firm tofu, baby bok choy, cashews, sesame seeds, and green onion mixed together in a sweet and spicy orange marmalade sauce.
If you love tofu and you love orange chicken (or you think you’d love orange chicken), then I’m going to take a guess that you will love this Marmalade Tofu Stir Fry. Healthier (hint- no fried chicken) and completely vegetarian, this super easy tofu dinner is a simple way to eat less meat without sacrificing protein.
See, here’s the thing you guys- I love orange chicken. Like, love love love orange chicken. Served over sticky white rice, fried chicken covered in sugary orange sauce may just be the most addictive food on this planet.
Aside from cookies, of course.
Anyway, eating a big plate of fried sugary chicken with sticky rice was super fun until my metabolism hit the brakes and got lazy. Knowing that this body of mine will only continue to slow down, I thought I should come up with a lighter alternative. This Orange Marmalade tofu Stir Fry is a beautiful fusion of healthy and sweet indulgence. And those cashews? Key. At least in my opinion. But, then again, I love cashews.
Ingredients in this Marmalade Tofu Stir Fry
- Firm tofu
- Orange marmalade
- Soy sauce
- Canola oil
- Dried red chiles
- Baby bok choy
- Sesame seeds
- Green onion
WHAT IS TOFU AND HOW IS TOFU MADE?
Tofu is derived from soybeans.
Tofu is made following these simple steps-
- Produce soymilk (which comes from soybeans).
- Coagulate the soymilk to form curds.
- Press the soymilk curds into blocks. These blocks, or cakes, are what we know as tofu.
As a whole, the steps in making tofu are cleaning, soaking, grinding beans in water, filtering, boiling, coagulation, and pressing.
There are many different types of tofu available for purchase from extra soft to extra firm, silken, fermented, stinky tofu, and pickled. In this particular recipe, I used firm tofu.
Easy modification to this Tofu Stir Fry
- Can you trade tofu for chicken? Yes. I have actually made this (nearly) identical recipe with chunks of chicken rather than tofu and it was just as amazing. And while I have not tried it personally, I’m going to guess that shrimp would also taste fantastic. Actually, I just inspired myself…
- You’re sensitive to spicy food. If you’re sensitive to spicy food feel free to leave the chiles out of the stir-fry either partially or completely. I love a little heat, but that doesn’t mean you have to.
- You think bok choy is gross. If you’re not a fan of bok choy then leave it out or trade it for a green that you know you and your family will love. A few great alternatives that come to mind are broccoli, sugar snap peas, or cauliflower.
- You prefer a sweeter sauce. Add a little honey or brown sugar to the sauce while cooking. Problem solved 🙂
Don’t forget to check out these other delicious vegetarian dinner ideas!
- Crispy Tofu Bowl with Cauliflower Rice
- Sweet Chili Tofu with Coconut Rice and Bok Choy
- Spicy Stir-Fried Tofu with Bok Choy
- Tomato Baked Vegetarian Beans with Tangy Feta
- Easy Vegetarian Minestrone Soup
- Vegetarian Beet Burgers with Avocado and Sweet Potato Fries
- Smoky Tempeh Wraps with Tahini Carrot Slaw
- Tempeh Noodle Bowl with Sesame Garlic Dressing
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Marmalade Tofu Stir Fry with Cashews
- 28 ounces firm tofu, drained
- 2 tsp cornstarch
- 1/4 cup water
- 1/2 cup orange marmalade
- 1 orange, zest and juice
- 1/4 cup low-sodium soy sauce
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp canola oil
- 6-8 dried hot red chiles (chiles de arbol)
- 4 cups baby bok choy, chopped (if desired)
- 1/2 cup toasted unsalted cashews
- 2 tbsp toasted sesame seeds
- 1/2 cup green onion, chopped
- 3 cups cooked white rice
- Prepare the tofu. Place the tofu on a clean towel or stack of several paper towels. Lay one more clean towel or stack of paper towels on top of the tofu and place a heavy object, such as a skillet or soup pot, on top of the tofu. Press the tofu for 20-30 minutes.
- While the tofu presses, whisk together the cornstarch with the water until the cornstarch is fully dissolved. To the same bowl as the cornstarch add the orange marmalade, orange juice, orange zest, soy sauce, minced garlic, and fresh ginger. Mix well to combine. Set aside.
- Chop the tofu into approximately equal cubes.
- Heat two tablespoon oil in a large non-stick skillet over medium-high heat. Add the tofu and cook until golden brown, approximately 3 minutes each side. Mid-way through cooking the tofu add the dried chiles to the skillet and cook with the tofu.
- Add the bok choy to the skillet and tuck between the tofu and chiles, stirring gently. As the bok choy starts to soften stir in the marmalade mixture and cook for 2-3 minutes, or until sauce is heated through and thickened. Sprinkle with cashews and sesame seeds and stir to combine.
- Serve with white rice or other favorite grain. Enjoy!