Zesty and fresh with a hint of crunch, this perfectly balanced power bowl is packed with flavor and plant protein. Some days, you just need to give yourself a break from heavily-involved recipes and go with something simple. That's where this dish comes in, proving that you don't have to sacrifice big flavor for a quick meal.

Ginger Citrus Tofu Power Bowl With Bok Choy and Cashews [Vegan]

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


  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.

Nutritional Information

Total Calories: 716 | Total Carbs: 77 g | Total Fat: 34 g | Total Protein: 31 g | Total Sodium: 758 g | Total Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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