Make the marinade. Fry fresh spices first in peanut oil, then add dry spices, roast till fragrant. Add thick greek yoghurt, stir. Add 1/2 Tsp turmeric dissolved in Tbs lime juice, stir into marinade for color.

Marinade the tofu on the skewers, half hour. Smoke and grill half hour in air fryer Clarify 2 Tbs unsalted butter (ghee) so it does not splatter, heat hardwood pellets with clarified butter, light 2 minutes, blow out flame, place inside air fryer oven to produce smoke, preheat to 400F degrees.

Steam the peas and cauliflower florets in dutch oven with lid till al dente, stir into the panang sauce, set aside, keep warm.

Reconstitute organic coconut milk from dry shredded coconut flesh. When the shredded coconut flesh has softened, run milk through food processor till creamy and smooth. Add panang curry paste to coconut milk and make panang sauce. Mix with vegetables.

Cut the yukon potato in 1/2” strips, skin on. While the oil heats, soak fries in water to remove starch, drip dry. Heat oil to 350F. Fry the french fries 5 minutes. Lift out of oil, raise temperature to 375 F, crisp 2 minutes, drain oil off. Serve. Cool oil, filter the oil for reuse with funnel.

Grill smoke the marinaded tofu and olive skewers. Grill smoke 30 minutes, fingertest tofu for juicyness, finished when color is golden.