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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 chilli (use half)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 160g green beans (use half)
- 1 fresh lemongrass stalk (use half)
- 30g original roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 90g Tenderstem broccoli (use half)
- 15g creamed coconut (use half)
- 1 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 shallot
- 1 unwaxed lime (use a quarter)
- 80g brown rice (use half) (brown rice (100%))
- 1 garlic clove (use half)
- 1 tbsp sesame oil (use half) (Sesame)
Nutritional Information
Calories: 649
Protein: 36g
Carbs: 47g
Fat: 33g
Ingredients
- 160g green beans
- 90g Tenderstem broccoli
- 80g brown rice (brown rice (100%))
- 2 shallot
- 15g creamed coconut
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 fresh lemongrass stalk
- 30g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 1 unwaxed lime (use half)
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp sesame oil (Sesame)
- 1 chilli
- 1 garlic clove
Nutritional Information
Calories: 633
Protein: 35g
Carbs: 45g
Fat: 33g
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).
- Place 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 100ml boiling water (50ml for 1 person). Once cooked and drained, return the rice to the pan, then add the coconut mixture and the lemongrass. Simmer for another 3-5 mins over 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 the juice from half the lime. Add 1 tbsp water (1/2 tbsp for 1 person) and mix 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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