Pumpkin Curry with Crispy Tofu

Ingredients

• 1 block super firm tofu (cut into 1" cubes)
• 4 T olive oil
• 1 T maple syrup
• 1 1/2 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp Sea salt
• 1 tsp cumin
• 1/2 tsp cinnamon
• 2 tsp ground cumin
• 2 tsp curry powder
• 1 tsp coriander
• 1 tsp fennel seed
• 1 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/2 tsp ground cinnamon
• 1 cup canned or pureed pumpkin ((I used homemade roasted pumpkin) )
• 1 can full fat coconut milk
• 3 cloves garlic (roughly chopped )
• 1/2 cup apple cider (or veggie stock )
• 1 1/2 T maple syrup
• 1/2 tsp salt
• 2 tsp cooking oil
• 2 carrots (chopped )
• 1 bulb fennel (quartered, cored and very thinly sliced)
• 1 medium zucchini (halved lengthwise and sliced into half-moons)
• 1 cup frozen peas
• basil (thinly chopped )
• crushed peanuts
• cooked rice or quinoa