Barb Boose Publications Director, Marketing and Communications May 2, 2014Friday recipe: bone-building stir-fry salad 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.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 salad2 tablespoons black bean and garlic sauce2 teaspoons balsamic vinegar1 teaspoon sugar2 tablespoons peanut or vegetable oil3 green onions, minced3 cloves garlic, minced1-3 red or green hot peppers, minced (also seeded if you like less heat)2 teaspoons minced ginger root1 package (approximately 10 ounces) extra-firm tofu, drained and cubed8 cups coarsely chopped cabbage (half a head)1/2 cup unsalted roasted peanuts1/2 teaspoon ground Szechuan pepper (optional)1 teaspoon sesame oilIn 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. Leave a Reply Cancel replyYou must be logged in to post a comment.