Pre heat oven to 350F. Then peel the sweet-potatoes & cut into 2-3cm cubes. Cut the cauliflower into similar sized pieces & put in a large-roasting tin.
In a small-bowl blend together the garlic, oil, onion, thai-red-curry paste & some pepper and salt.
Pour the veggies and toss so they're all coated. Pop in the oven for 30-40minutes.
Make the peanut-sauce by whisking all the ingredients together in a bowl. Thin with a little water if necessary. Put aside for later.
Heat a frying-pan on medium-high heat with 1 tablespoon soy-sauce plus some oil. Using your hands the tofu to the pan.
Fry for 5-10minutes, stirring occasionally & cook til tofu is turning crispy and brown.
Check the roasted veg. The sweet-potato ought to be tender through along with also the cauliflower crispy and browned.
Add into a serving-bowl with the tofu and blend together. Serve with the peanut-sauce, lettuce-leaves and toppings ready to assemble your lettuce-wraps.