Ginger-Citrus Tofu Powerbowl with Bok Choy and Cashews [Vegan]
Zippy and fresh with a hint of crunch, this perfectly balance plant-based meal is packed with protein and fiber. You'll love it!
Ingredients You Need for Ginger-Citrus Tofu Powerbowl with Bok Choy and Cashews [Vegan]
How to Prepare Ginger-Citrus Tofu Powerbowl with Bok Choy and Cashews [Vegan]
- Peel ginger and slice into thin strips.
- Remove thick stem from bok choy and slice remaining stems and leaves into 1-inch pieces.
- Whisk together marmalade, soy sauce, buckwheat flour, and 2 tablespoons water in small bowl. Set aside.
- Heat wok over high heat. Add oil, then garlic and ginger. Stir-fry 2 minutes.
- Add tofu and chili pepper flakes; 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.
- In the meantime, heat a small skillet over medium heat and toast cashews 2-3 minutes until fragrant. Remove from heat.
- Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens. Top with cashews and serve.
Nutritional Information
Per Serving: Calories: 454 | Carbs: 43 g | Fat: 21 g | Protein: 24 g | Sodium: 461 mg | Sugar:7 g
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