The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Indonesian-style Chilli Baked Tofu, Coconut Rice & Peanut Sambal
Re-create this delicious Indonesian dish from Rukmini’s book: The Roasting Tin Around The World. You’ll infuse coconut rice with fragrant lemongrass then top with crispy chilli tofu, charred greens and peanut sambal. All flavour, no fuss.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 unwaxed lime
- 240g green beans
- 1 chilli
- 160g brown rice (brown rice (100%))
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 60g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 2 tbsp sesame oil (Sesame)
- 80g creamed coconut
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 garlic clove
- 180g Tenderstem broccoli
- 3 shallot
- 1 fresh lemongrass stalk
Nutritional Information
Calories: 702
Protein: 35g
Carbs: 45g
Fat: 41g
Indonesian-style Chilli Baked Tofu, Coconut Rice & Peanut Sambal
Re-create this delicious Indonesian dish from Rukmini’s book: The Roasting Tin Around The World. You’ll infuse coconut rice with fragrant lemongrass then top with crispy chilli tofu, charred greens and peanut sambal. All flavour, no fuss.
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Cooking Instructions
- 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.
- 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).
- 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.
- 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.
- 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.
- Once cooked, serve the coconut rice alongside the baked tofu. Drizzle with the peanut sambal and scatter over the remaining chilli.
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