Bring a small pot with quinoa and 11/2 cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.

Remove from burner and set aside covered.

While quinoa cooks, prepare ingredients.

Trim ends of cucumber.

Place cucumber and matchstick carrots in a food processor. Pulse until vegetables are finely diced.

Slice thin rounds from pointed half of Fresno chile. Stem and mince other half. Discard seeds if you prefer less spice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.

In a mixing bowl, combine diced cucumber-carrot mixture, Fresno rounds (to taste), green portions of green onions, and 1 tsp. olive oil. Stir to combine. Set aside.

In another mixing bowl, combine roasted sesame dressing, 1 Tbsp. water, white portions of green onions (to taste), and minced Fresno (to taste). Stir until smooth. Set aside.

In another mixing bowl, toss or gently combine tofu, cornstarch, and a pinch of salt.

Line another plate with a paper towel.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.

Remove to towel-lined plate.

Plate dish as pictured on front of card, topping quinoa with salad and tofu. Spoon dressing over entire bowl. Bon appétit!