Preheat the oven to 210°C fan/230°C/gas 8.

Tip the coconut milk, rice, lemongrass, cloves, cassia or cinnamon stick and a pinch of sea salt flakes into a small lidded casserole dish or medium roasting tin, stir, then cover with the lid or tightly with foil (this is important so the rice cooks through) and set aside.

Tip the green beans, shallots and tofu into another roasting tin, large enough to just hold everything in one layer. Mix well with the sesame oil, chilli, grated garlic and ½ teaspoon of sea salt flakes. Make sure the tofu is on top so it can get crispy and transfer to the oven with the rice for 30 minutes, until the rice is cooked and the tofu, shallots and beans are crisp. (Check on the tofu after 20 minutes to make sure it doesn’t burn.)

Meanwhile, mix together the peanut butter, soy sauce, lime juice and chilli and add the water as needed for a thin pouring consistency. Taste and adjust the lime juice and soy sauce.

Once cooked, scatter the tofu with the coriander and serve the rice and tofu with the sambal.

Note: You do need two tins for this dish – it is worth it for the contrast of the crisp tofu and shallots against the almost buttery rice.