Crispy Sesame Tofu

Rinse and dry the produce. Add the midnight blend and 1½ cups water to a small saucepan and bring to a boil over high heat. Reduce heat to low and cook, covered, until grains are tender and water is absorbed, about 15 to 20 minutes. Let stand for 5 minutes and then fluff with a fork.

Drain the WildWood tofu and pat dry with paper towels. Cut into 1 inch cubes. Peel and chop the turnips. Thinly slice the scallion.

In a small bowl, whisk the tamari, rice vinegar, maple syrup, ¼ tsp Chinese five-spice, sesame oil, just 1 tbsp of the cornstarch, and ¼ cup cold water.

Place a large nonstick skillet over medium-high and add the coconut oil. In a medium bowl, toss the cubed tofu with the remaining cornstarch, shaking off the excess. Once the oil is hot, add the tofu, and cook until just golden and crisp on all sides, about 2 to 3 minutes per side. Transfer the tofu to a paper towel-lined plate and season with salt. Return the skillet to medium-high heat.

Add the turnips to the hot skillet and cook until caramelized and just tender, about 4 to 6 minutes. Add the prepared sesame sauce, reduce heat to medium, and let boil for 30 seconds. Reduce heat to a simmer and add the tofu and spinach. Cook until spinach has wilted and everything is well coated by the sesame sauce, about 2 to 3 minutes.

Stir the sesame seeds and sliced scallion into the tofu and vegetables. To serve, divide the midnight blend between large plates or bowls. Top with the crispy sesame tofu and turnips. Grab your chopsticks and dig in!