Peanut curry with oven-roasted vegetables and smoked tofu

Preheat the oven to 375.

Peel the red onion and cut in half, then quarters. Chop the broccoli into bite-sized pieces, slicing each floret halfway and pulling apart.

Chop the red bell pepper into bite-sized pieces and halve the baby corn.

Cut the smoked tofu into bite-sized cubes. Put the vegetables and tofu in a large mixing bowl, drizzle with avocado oil and toss.

Spread on a baking tray lined with parchment paper and bake 15 minutes.

Heat a saute pan over medium heat with the coconut oil; fry the red curry paste about a minute, cooking it down to intensify the flavor until the oil separates.

Add the water and stir; add the tamarind paste, peanut butter, soy sauce, dark soy sauce and maple syrup and stir.

Add the coconut milk, stir, turn the heat up and bring to a boil.

Turn to medium low, stir and simmer gently about 5 minutes; it thickens slightly and the flavor intensifies.

Add the roasted vegetables, turn back to medium, stir and simmer another minute or two.

Crush roasted peanuts in a pestle and mortar.

Plate generously, with freshly steamed rice; squeeze over lime juice and top with the crushed peanuts and chopped cilantro.