Ginger-Citrus Tofu Powerbowl with Bok Choy and Cashews

Zippy and fresh with a hint of crunch, this perfectly balance plant-based meal is packed with protein and fiber. You'll love it!

Ginger-Citrus Tofu Powerbowl with Bok Choy and Cashews [Vegan]

Ingredients

• 1 teaspoon fresh ginger
• 1/2 head bok choy
• 2 teaspoon orange marmalade
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon buckwheat flour
• 1 tablespoon light-tasting olive oil
• 2 teaspoon minced garlic
• 8 ounces super firm cubed tofu
• 1/4 teaspoon red pepper flakes
• 2 tablespoon cashews
• 1 cup pre-cooked brown rice

Preparation

1. Peel ginger and slice into thin strips.
2. Remove thick stem from bok choy and slice remaining stems and leaves into 1-inch pieces.
3. Whisk together marmalade, soy sauce, buckwheat flour, and 2 tablespoons water in small bowl. Set aside.
4. Heat wok over high heat. Add oil, then garlic and ginger. Stir-fry 2 minutes.
5. Add tofu and chili pepper flakes; stir-fry 3 minutes, or until tofu cubes are browned.
6. Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften.
7. In the meantime, heat a small skillet over medium heat and toast cashews 2-3 minutes until fragrant. Remove from heat.
8. Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens. Top with cashews and serve.

https://www.onegreenplanet.org/vegan-recipe/ginger-citrus-tofu-powerbowl-bok-choy-cashews-vegan/