Tofu and Bok Choy in Marmalade Sauce

Marmalade made a great shortcut to making Chinese-like orange sauce.

Work prevented me from making dinner this week—but luckily I had a recipe that I’d made from Vegetarian Times a few weeks prior.

I added carrots, which was the first thing I put to the pan—cooked them until they were how I wanted, then threw everything else in as the recipe suggests.