Friday recipe: bone-building stir-fry salad

May 2, 2014 —

Be nice to your bones during National Osteoporosis Month and year-round with calcium-rich foods. Don’t worry if you’re not a big milk-drinker; the National Osteoporosis Foundation notes a wide variety of other dairy, produce, seafood and fortified foods will help build bone strength.

Build your bones with tofu tricked out in this yummy stir-fry.

Build your bones with tofu tricked out in this yummy stir-fry.

I was pleased to come across this recipe on the Fresh Juice website, as I love its crunchy cabbage, hot peppers and tasty seasonings, all in a combo that comes together quickly. Plus Des Moines’ New City Market – my source for tofu and other deliciously healthy items – is on my way home from the office.

Spicy stir-fried salad

  • 2 tablespoons black bean and garlic sauce
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon sugar
  • 2 tablespoons peanut or vegetable oil
  • 3 green onions, minced
  • 3 cloves garlic, minced
  • 1-3 red or green hot peppers, minced (also seeded if you like less heat)
  • 2 teaspoons minced ginger root
  • 1 package (approximately 10 ounces) extra-firm tofu, drained and cubed
  • 8 cups coarsely chopped cabbage (half a head)
  • 1/2 cup unsalted roasted peanuts
  • 1/2 teaspoon ground Szechuan pepper (optional)
  • 1 teaspoon sesame oil

In a small bowl, combine the black bean sauce, vinegar, sugar and 3 tablespoons water; set aside.

In a wok or large saucepan, heat the peanut or vegetable oil over high heat. Stir-fry onions, garlic, hot peppers and ginger until fragrant, about a minute. Stir in tofu. Add cabbage; stir-fry until cabbage begins to wilt, about 3 minutes. Add black bean sauce mixture and stir-fry until cabbage is tender and sauce is dry, 3 to 5 minutes. Stir in peanuts and Szechuan pepper if using; cook until just heated through. Stir in sesame oil and serve.


Endlessly curious and easily entertained, Barb Dietrich Boose loves being a member of the friendly, fascinating DMU community and its creative communications team. The University's publications director and DMU Magazine editor, Barb is always on the hunt for story ideas, good books and new recipes to try out on her family, such as her surprisingly tasty pork-and-bean bars.

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