Pumpkin Coconut Curry

Preheat the oven to 425°F. Add jasmine rice,1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Reduce heat to low and cook, covered, until all the water is absorbed and rice is tender, about 15 to 18 minutes.

Peel and mince the shallot. Peel and mince the garlic. Cut the fennel in half, remove the v-shaped core, and thinly slice the bulb. Peel and dice the carrot. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes.

Place the tofu on a baking sheet and toss with 1 tbsp vegetable oil, curry powder, agave, and a pinch of salt and pepper. Bake the spiced tofu until browned, about 12 to 15 minutes, flipping halfway through.

Place a large pot over medium-high heat with 1 tbsp vegetable oil. Once hot, add the minced shallot and cook until softened, about 2 to 3 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Add sliced fennel, diced carrot, and a pinch of salt and pepper and cook, stirring frequently, until tender, about 3 to 5 minutes.

Add the panang curry paste to the vegetables and stir until fragrant, about 1 minute. Add the pumpkin pureé, coconut milk, and ½ cup water. Reduce heat to low and simmer the pumpkin coconut curry until slightly thickened, about 5 to 8 minutes. Add green peas, taste, and season with salt.

Divide the jasmine rice between large bowls. Top with pumpkin coconut curry and baked spiced tofu.