Tofu Phobia

Last night, I made a new recipe with tofu.  I haven't done a lot with tofu in the past, but this recipe looked good.  Unfortunately, I told my husband ahead of time about the tofu, so when he sat down at the dinner table last night, he looked at his plate and wrinkled up his nose.  Then he went to the cupboard and pulled out the Tabasco sauce.  (I guess he likes Tex-Asian.)
Had I not told him, he would have thought the tofu was cheese and gobbled it down.  Next time.

Cubed Tofu

Chicken-Tofu Stir-Fry

2 T. olive oil
2 T. orange juice
1 T. soy sauce, reduced-sodium
1 T. Worcestershire  sauce
1 T. ginger, fresh
1 t. mustard, dry
1 t. turmeric
8 oz. chicken breast, cooked and cubed
8 oz. tofu, tub-style extra firm, cubed
2 medium carrots, chopped
1 c. celery, chopped
1 c. mushrooms, fresh, sliced
3 c. brown rice
3 scallions, chopped
1 medium red bell pepper, chopped
2 c. bok choy, baby, chopped

Baby Bok Choy

1. In a large bowl, stir together 1 tablespoon of olive oil, orange juice, soy sauce, Worcestershire sauce, ginger, mustard, and turmeric.  Add cooked chicken and tofu cubes; stir to coat.  Cover and marinate in the refrigerator for 1 to 4 hours.
2. In a very large nonstick skillet, or wok, heat remaining 1 tablespoon oil over medium-high heat.  Add carrot and celery; cook and stir for 2 minutes.  Add mushrooms; cook and stir for 2 minutes.  Add bok choy, green onions, and sweet pepper; cook and stir for 2 minutes.  Add undrained chicken mixture; heat through.  Remove from heat.  Sprinkle with soy sauce to taste.  Serve with hot cooked rice.  

I like to cook my rice in chicken broth.  It makes it so much more flavorful.