Ingredients: 1 lb. baby bok choy, cut into 1-inch lengths (5 cups),2 Tbs. canola oil,1/3 cup toasted unsalted cashews,1 tsp. cornstarch,1 1-inch piece fresh ginger, peeled and julienned,3 cloves garlic, thickly sliced,2 Tbs. low-sodium soy sauce,¼ cup orange marmalade,6 dried hot red chiles (such as chiles de arbol), or ¼ tsp. red pepper flakes,2 8-oz. pkg. plain or Asian-flavored baked tofu, drained and cubed (2 cups)
Instructions: Whisk together marmalade, soy sauce, cornstarch, and 2 Tbs. water in small bowl. Set aside.,Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, then garlic and ginger. Stir-fry 2 minutes. Add tofu and chiles; stir-fry 3 minutes, or until tofu cubes are browned. Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften. Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens. Stir in cashews.