Vegetable pad thai with smoked tofu

Bring a pot of water to a boil for the noodles. Thinly slice the red onion.

Cut the broccolini into bite-sized pieces, slice the smoked tofu, cut the carrot into thin matchsticks, and cut the Chinese chives into 1.5-inch batons.

Make the sauce: tamarind paste, lime juice, soy sauce and maple syrup in a cup; add the finely chopped chili, stir and set aside.

Put the dried rice noodles in a baking dish, pour over the boiling water to submerge, and soak 3 to 5 minutes, moving them so they do not stick. Do not boil them.

Heat a non-stick pan over medium heat with the avocado oil; saute the red onion about two minutes.

Add the broccolini and smoked tofu and saute about two minutes more, letting the tofu take colour.

Add the carrots and saute about another minute.

Add the noodles, bean sprouts, Chinese chives and the sauce; saute a couple of minutes until the noodles are cooked through and absorb the sauce.

Plate. Coarsely crush the roasted peanuts in a pestle and mortar and sprinkle them over; serve with lime wedges and fresh cilantro.