• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • In a shallow dish, whisk tempura batter mix with 1⁄2 cup cold water (1 cup for 4 servings). Place panko in a separate shallow dish. • Cut potatoes into 1⁄2-inch-thick wedges. Trim and thinly slice cucumber into rounds. Halve tofu crosswise, then slice each half widthwise (you’ll have four thin, square planks). Season tofu with half the Frank’s Seasoning Blend (you’ll use the rest later).

• Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • In a small bowl, toss cucumber with 1⁄2 tsp sugar and 1⁄4 tsp salt (for 4 servings, use 1 tsp sugar and 1⁄2 tsp salt). Set aside to marinate, tossing occasionally.

• Add tofu to dish with tempura batter; turn to coat. TIP: Use a fork to gently turn tofu in batter and transfer to next dish. • Transfer tofu to dish with panko and turn to coat, pressing to adhere.

• Heat a 1/3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tofu. • Cook until golden brown, 2-4 minutes per side (if tofu begins to brown too quickly, lower the heat!). Transfer to a paper-towel-lined plate.

• While tofu cooks, in a second small microwave-safe bowl, combine Frank’s hot sauce, 2 TBSP butter, 1 tsp water, and 1⁄4 tsp salt (for 4 servings, use 4 TBSP butter, 2 tsp water, and 1⁄2 tsp salt). Cover with plastic wrap and microwave until butter has mostly melted, 20-25 seconds. Stir until mixture is smooth. Add remaining Frank’s Seasoning Blend and stir until thoroughly combined. • Drizzle tofu with as much Buffalo sauce as you like.

• Halve and toast buns. • Meanwhile, in a medium bowl, toss mixed greens with as much ranch dressing as you like. Taste and season with salt and pepper if desired.

• Transfer cucumber to a paper-towel-lined plate. Cover with a second paper towel and press firmly to absorb any excess liquid. • Spread top buns with as much blue cheese dressing as you like. Fill bottom buns with Buffalo tofu and cucumber. Close to form sandwiches. • Divide sandwiches, potato wedges, and salad between plates. Serve with any remaining ranch dressing and any remaining blue cheese dressing on the side.