To celebrate the launch of our tahini on their site, we created this recipe using pantry staples from Umamicart. It makes for a delicious plant-based meal and better yet, it's weeknight friendly. Frying can be intimidating, but we promise this recipe could not be easier, and once you bite into that shatteringly crispy tofu, you'll never want to cook it any other way! Watch us make it on Youtube and Reels. 

INGREDIENTS
For the tofu
1 14oz block firm or extra-firm tofu, drained
1 tbsp soy sauce
1 tsp sriracha 
Kosher salt, to taste
¼ c neutral oil
¼ c cornstarch 

For the sauce 
½ c Seed + Mill Organic Tahini 
Fly by Jing Zhong Sauce or Chili Crisp, to taste
1 tbsp miso paste
1 tbsp mirin
¼ c water

For the greens + toppings 
1 bunch hearty, leafy greens (like chard or collards), sliced into ribbons
1 tbsp neutral oil
1 watermelon radish (regular radishes are fine too, we just love the hot pink color!) ¼ c vinegar (white or rice vinegar are perfect for this)
Kosher salt, to taste
Crispy garlic or garlic flakes, to taste

STEPS
For the tofu

1. Pat the tofu dry and cut into one inch cubes. The key to getting this tofu nice and crispy is drying it off, so be sure to extract as much liquid as possible!
2. In a shallow bowl or plate, gently toss the tofu with soy sauce, sriracha and a pinch of salt.
3. Place the cornstarch in another shallow bowl or plate, and gently toss the tofu cubes to coat on all sides.
4. Heat oil in a large (12-inch) skillet over medium-high heat. Add tofu and cook for 2 to 3 minutes, or until the it's brown and crisp on the first side. Flip and cook for 2 to 3 minutes on the second side.

5. Once crispy and golden on all sides (or at least most), transfer the tofu to a paper towel lined plate.

For the sauce

1. While the tofu cooks, combine all ingredients until smooth, adding more water as needed to loosen it up into a creamy sauce.   

For the greens + toppings

1. Thinly slice the radish into rounds and place in a bowl with the vinegar and a generous pinch of salt. Set aside.
2. Heat a large pot over medium and add the oil. Once hot, add the greens and sauté until just cooked through. 
3. At the end, add in the crispy garlic and a few spoonfuls of the tahini sauce and toss to combine. 

To assemble 

1. Place the greens on a serving platter and top with tofu. Scatter with pickled radishes, drizzle with sauce, sprinkle with extra crispy garlic and ENJOY! 

Serves 2-4