Marmalade Tofu Stir Fry with Cashews

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!