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Home » 30 Minutes or Less » Marmalade Tofu Stir Fry with Cashews

Marmalade Tofu Stir Fry with Cashews

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
August 13, 2018
5 from 6 votes


Last Updated December 6, 2019 | 0 Comments

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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.

Marmalade Tofu Stir Fry with Cashews

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
  • Cornstarch
  • Orange marmalade
  • Soy sauce
  • Garlic
  • Ginger
  • Canola oil
  • Dried red chiles
  • Baby bok choy
  • Cashews
  • Sesame seeds
  • Green onion

Browned tofu cubes in a white skillet.

WHAT IS TOFU AND HOW IS TOFU MADE?

Tofu is derived from soybeans.

Tofu is made following these simple steps-

  1. Produce soymilk (which comes from soybeans).
  2. Coagulate the soymilk to form curds.
  3. 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 🙂

Skillet filled with bok choy, tofu, and rice all mixed together in a sweet and spicy orange marmalade sauce.

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

Tofu with cashews and sesame seeds in sweet marmalade sauce.

 

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A plate of food, with Cashew and Tofu

Marmalade Tofu Stir Fry with Cashews

5 from 6 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 20 mins
to press the tofu 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 6 servings
Calories 276 kcal

Ingredients
 
 

  • 28 ounces firm tofu - drained
  • 2 teaspoon cornstarch
  • ¼ cup water
  • ½ cup orange marmalade
  • 1 orange - zest and juice
  • ¼ cup low-sodium soy sauce
  • 4 cloves garlic - minced
  • 1 tablespoon fresh ginger - minced
  • 2 tablespoon canola oil
  • 6-8 dried hot red chiles (chiles de arbol)
  • 4 cups baby bok choy - chopped (if desired)
  • ½ cup toasted unsalted cashews
  • 2 tablespoon toasted sesame seeds
  • ½ cup green onion - chopped
  • 3 cups cooked white rice
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Instructions
 

  • 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!

Jessica's Notes

For a Vegan option be sure to use a Vegan Marmalade!

Nutritional Information

Calories: 276kcal | Carbohydrates: 27g | Protein: 13g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 504mg | Potassium: 325mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3370IU | Vitamin C: 35.8mg | Calcium: 173mg | Iron: 3.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword easy tofu recipe, Tofu recipe with bok choy
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

265 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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