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Stir fry The facility where I work has a cafeteria. My office (eight employees) locks up and we all lunch together in the cafeteria. One day “vegetable stir-fry” was on the menu for the first time. It looked good with crisp green vegetables and “chicken.” I decided to try it—the folks I work with call me “Mikey” because I am not a picky eater. I took a bite and thought, “What a peculiar texture this chicken has.” It had a consistency similar to soft rubber. I took another small bite and Peggy asked if that was chicken in the stir-fry and I said, unconvincingly, “Yes, but it has a really strange consistency.” Then Lynn walked up and asked me, “How do you like the tofu in your stir-fry?” I’ll never intentionally eat tofu again. I have heard that it takes on the look and taste of the food it is prepared with, but I will NEVER mistake the consistency of tofu, ever. It will not take two bites to recognize it. Anita Adcock | Fayetteville | South River EMC |
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