End-Of-Summer Vegetables Roasted Thai-Style With Tofu

• For the peanut sauce:
• one 13.5 ounce can coconut milk
• 1/2 cup natural peanut butter
• 1 tablespoon Thai-style red curry paste (I use a locally-made variety that is really good, but most well stocked markets have some.)
• 2 teaspoons palm (coconut) sugar (or granulated sugar)
• 1 tablespoon fish sauce
• 2 tablespoons water
• For the roasted vegetables and tofu:
• 1 block firm tofu, pressed, cut into pieces, fry or baked. You can even pan sear them in a bit of cooking oil.
• 4 baby eggplants, sliced lengthwise
• 3 small zucchini, sliced lengthwise
• 1 red bell pepper, seeded and chopped into large pieces
• 1 small cabbage or half a larger one, cut into eighths
• 1 medium onion, sliced into half-moons
• 2 tablespoons cooking oil
• 1 teaspoon salt
• 1 pinch dried red pepper flakes
• 2 sprigs Thai basil
• 1 tablespoon chopped cilantro, for garnish

1. Preheat the oven to 375u0b0 F, grease a sheet pan, and toss the vegetables with oil and salt and pepper flakes. Roast for roughly 30 minutes, remove any vegetables are cooked through and tender, flip the rest over and continue roasting for 15 to 20 minutes.
2. In a small sauce pan, add the coconut milk, peanut butter, and curry paste. Bring to a simmer over medium heat. Add the other sauce ingredients, and cook for a few more minutes on low until creamy and warmed through.
3. Top the vegetables with sauce and garnish with some Thai basil and cilantro. Serve over rice, quinoa, or rice noodles.

peanut sauce, coconut milk, natural peanut butter, curry, palm, fish sauce, water, vegetables, firm tofu, eggplants, zucchini, red bell pepper, cabbage, onion, cooking oil, salt, red pepper, basil, cilantro

Taken from food52.com/recipes/37206-end-of-summer-vegetables-roasted-thai-style-with-tofu (may not work)