Cut potatoes into 1/4" fries and pat dry. Place fries on prepared baking sheet and toss with 2 tsp. olive oil, black garlic seasoning, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing fries halfway through.

Carefully remove from oven.

While fries roast, continue recipe.

In a mixing bowl, combine slaw mix and dressing. Set aside.

Trim cucumber and thinly slice into rounds.

Line a plate with paper towels.

Drain tofu. Cut into 1" cubes and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Add cornstarch, 1/4 tsp. salt, and a pinch of pepper to tofu. Gently toss until coated.

Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.

Carefully remove from oven.

While flatbreads par-bake, continue recipe.

Line another plate with a paper towel.

Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil.

Add tofu to hot pan and stir occasionally until golden-brown, 6-8 minutes.

Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.

Reduce heat to medium and transfer tofu to towel-lined plate. Keep pan over medium heat; no need to wipe clean.

Add garlic sesame sauce to hot pan and bring to a simmer.

Once simmering, add tofu and stir often until coated, 30-60 seconds.

Remove from burner.

Plate dish as pictured on front of card, filling flatbread with cucumbers, tofu, slaw mix, and wonton strips. Bon appétit!