"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."
"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."
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