Indonesian-style Chilli Baked Tofu, Coconut Rice & Peanut Sambal

Cooking Instructions

1. Preheat the oven to 230C / fan 210C / gas mark 8. Rinse the rice. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25 mins, then drain.
2. Trim and cut the green beans into 2cm pieces. Thinly slice the shallots. Trim and halve the broccoli. Finely grate the garlic. Drain the tofu, pat dry with paper towel and cut into 1cm triangles. Finely slice the chilli (removing the seeds for less heat).
3. Add the green beans, broccoli, shallots and tofu into a large roasting tin (big enough to hold everything in one layer). Toss with the sesame oil, garlic and half the chilli. Season with sea salt to taste, then bake for 25-30 mins, until crisp and golden.
4. Use the back of a knife to bruise the length of the lemongrass. Boil a half-full kettle. Add the creamed coconut to a jug and top up with 150ml boiling water. Once cooked and drained, return the rice to the saucepan, then add the coconut mixture and lemongrass. Simmer for another 3-5 mins on medium heat, stirring well, until the liquid is almost fully absorbed and coats the rice. Season to taste with sea salt.
5. Meanwhile, make the peanut sambal; in a small bowl, mix the peanut butter, tamari and juice from the lime. Add 2-3 tbsp water, until it reaches a thin pouring consistency. Season taste.
6. Once cooked, serve the coconut rice alongside the baked tofu. Drizzle with the peanut sambal and scatter over the remaining chilli.