Maybe you’d like to eat more tofu this year? (It is, after all, good for you.) Yewande Komolafe’s glazed tofu with chile and star anise makes that easy. As Yewande notes, Sichuan hui guo rou, or twice-cooked pork, inspired the technique used here: The tofu blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the umami-rich sauce. “Could eat it every day,” says Tony, a reader.
And if better desk lunches are on the 2024 to-do list, here’s a bright, crunchy and versatile quinoa salad recipe from Ali Slagle. (Before you ask, here’s how to cook quinoa.) Tucked into your tote with a couple of Melissa’s new maple blueberry oatmeal cookies, that’s a lunch that your co-workers will covet.
