- Preheat the oven to 180°C/350°F/gas mark 4.
- If the coconut milk has solidified, pour it into a microwave-safe bowl. Microwave it on low or medium power in 15–30 second intervals, stirring after each interval, until the coconut milk has melted and is smooth. Once the coconut milk is fully melted, add the Thai curry paste and continue to microwave in short intervals, stirring in between, until the curry paste is fully incorporated and the mixture is well combined. This step could alternatively be done in a saucepan set over low heat.
- Pat dry the block of tofu with some kitchen paper then cut into bite-sized chunks. Season with salt and pepper.
- To prepare the tray bake add the undrained cannellini beans, coconut milk, and Thai curry paste to a large roasting tray. Stir well to combine.
- Add the rice and mix, then spread everything out into 1 even layer. Lay the tofu chunks on top.
- Bake in the oven for around 30 minutes, until the rice absorbs all the liquid and the tofu is golden round the edges.
- Meanwhile, make the dressing by adding the coriander to a measuring jug. Finely grate the zest of 1 lime, squeeze in its juice, and add the oil. Blitz until smooth with a hand blender, and season to taste with salt and pepper. Once ready, fluff the rice with a fork and drizzle over the coriander dressing, then serve.
Chef's tip: This dish is perfect for using up leftover vegetables. Why not try adding some diced peppers, butternut squash, carrots, baby corn or broccoli?
For more great ‘Spice It Up’ recipes, click here.
