Indonesian Coconut Rice, Crispy Chilli Tofu and Peanut Sambal

Name: Rukmini Iyer Coconut Rice with Tofu Recipe | Vegan Traybake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1 x 400ml tin of coconut milk; 200g basmati rice, rinsed; 1 stick of lemongrass, broken; 5 cloves; 1 piece of cassia/cinnamon stick; 200g green beans; 3 banana/eschalion shallots, very thinly sliced; 2 x 225g blocks of smoked or unsmoked firm tofu, cut into 1cm thick triangles; 2 tbsp sesame oil; ½ red chilli, grated; 2 cloves of garlic, grated; sea salt flakes; 1½ tbsp (about 75g) crunchy peanut butter; 1½ tbsp dark soy sauce; 2 tbsp lime juice; 1½ red chillies, grated; 2–4 tbsp water; fresh coriander, chopped

by Rukmini Iyer from The Roasting Tin Around The World

While this dish requires two roasting tins, it is worth the extra tray for the crispy tofu and shallots that complete this easy coconut rice dish.

Vegetarian
Vegan
Dairy-Free
Tray Bake
Dinner Party

Vegetarian Vegan Dairy-Free Tray Bake Dinner Party

Introduction from Rukmini Iyer

This rice dish, known as nasi uduk in Indonesia, is rich with coconut, cloves, lemongrass and cassia. It’s traditionalled served with fried shallots and a peanut sambal. Here, the shallots crisp up in the tray alongside. This is one of my favourite weeknight dishes.