Happy Jackson Snack Boxes #19

Double-fruit glazed tofu (recipe below--you have to try this), tomato-baby corn salad (recipe coming soon, because it appears to have disappeared from the internet), a Korean vegetable bun with some soy sauce and rice vinegar in little bottles, and peach chunks.

This isn't the best I've ever done at presentation, but it was an excellent meal (and also vegan). The tofu recipe was a revelation--so pretty, and so great! I adapted the recipe from Plant Power by Nava Atlas.

Double Fruit-Glazed Tofu
Serves: 3-4

1 tub extra-firm tofu
1/4 cup gingered marmalade (I used a mixed-fruit and ginger marmalade--note you can also use 1/4 cup of regular marmalade or apricot or peach preserves, as Plant Power suggests, plus add 2 teaspoons of fresh, frozen, or jarred ginger)
1/4 cup orange juice
2 tablespoons soy sauce, tamari, or hoisin sauce

For toppings:
Thinly sliced scallions
Black sesame seeds (you could use white, but it's not so pretty and doesn't have as much iron)

1. Drain the tofu and blot well with paper towels or a clean dish towel. Cut as you would like; either cut it into 12 squares, or, as I did, into 1-inch cubes.

2. Whisk marmalade, juice, and soy sauce, as well as ginger if you're using it, in a small bowl.

3. Heat a medium skillet and add sauce mixture. Bring to a boil, then arrange tofu in the pan in a single layer. Turn the heat up to medium high. Cook 5 minutes, then flip the tofu. Cook another 5 minutes or until the tofu is well glazed and much of the liquid has been absorbed.

4. When serving or packing, sprinkle the tofu with scallions and black sesame seeds.