Go Fish (and Tofu and Beans and Grains)

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…