orange tofu with bok choy

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i think i’ve mentioned this in other posts, but i really do not like eating the same recipes repeatedly. perhaps this is due to my penchant for making three recipes over and over and over again when i was an undergrad (yeah, spaghetti, tacos, and stir fry get boring after awhile). or perhaps it’s because i’ve grown accustomed to trying new recipes for this blog. but we rarely repeat dinners in the same month. except for this one.

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we read about this dish in last month’s vegetarian times, and decided to make it right away. since then, we’ve made it every week. so you can imagine how delicious it is, and how much i’m going to advocate for you to make it asap. the ginger is a little spicy, the marmalade sauce is salty and sweet, and the soba noodles add a nice chewy texture compared to the crunchy bok choy and soft tofu. basically, it’s a perfect recipe. and one i’ve almost memorized by this point! so try it! you’re gonna love it.

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one year ago: black pepper tempeh
two years ago: asparagus risotto
three years ago: strawberry shortcake

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orange tofu with bok choy

yields 4 servings
borrowed from vegetarian times

  • 1/2 package of soba noodles
  • for the sauce:
  • 1/4c marmalade
  • 2T soy sauce
  • 1t cornstarch
  • 2T water
  • for the stir fry:
  • 2T canola oil
  • 3 cloves garlic, minced
  • 1 x 1″ piece of ginger, peeled and thinly sliced
  • 10oz plain firm tofu, drained and cubed
  • 1/4t red pepper flakes
  • 1 lb baby bok choy, washed and cut into 1″ lengths
  • 1/2c raw cashew pieces
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  1. boil water and cook soba noodles according to package directions, then drain and set aside
  2. meanwhile, whisk the marmalade, soy sauce, cornstarch, and water together in a bowl and set that aside, too
  3. heat a large pan or wok over high heat and add the oil when the pan is hot
  4. add the garlic and ginger and stir-fry for 2 minutes
  5. next, add the tofu and red pepper flakes and stir-fry for 5-10 minutes, or until tofu is browned
  6. place the bok choy into the pan and allow to stir-fry for another 2 minutes
  7. pour the sauce over and cook for 2 minutes, allowing the sauce to thicken
  8. add the cashews and stir, then take off the heat
  9. toss the soba noodles in the pan with the stir-fry, then serve and enjoy!

2 Responses

  1. Ashley Says:

    Emily, this looks delicious! I am relatively new to making stir fry with tofu so this will be most helpful for me to have a play by play. Also, Daniel and I made this the other night and it was out of this world delicious, and vegetarian, so I thought I would share:
    http://ohsheglows.com/2011/01/31/15-minute-creamy-avocado-pasta/

  2. em Says:

    @Ashley: It’s really yummy – you should definitely try it! I think the biggest secret to stir fries is that the pan needs to be really hot and you need to keep moving the food all the time so it browns but doesn’t stick. Oh man, that creamy avocado pasta recipe looks amazing! Thanks for passing it along!

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