Recipe of the Month: Red Thai Coconut Rice and Tofu Tray Bake

It can be tricky avoiding gluten, especially when time isn’t on your side. Whip up 3 South East Asian-inspired dishes that use no more than 8 ingredients each for a quick, yummy gluten-free fix! 💪

This dish is taken from the ‘Zero Gluten, Hassle Free‘ Recipe Pack! You can also cook up ‘Thai Sweet Potato Soup with Crispy Sweet Potato Skins‘ and ‘Mushroom Fried Rice Noodles‘. Sign up for FREE here to the Sidekick App to instantly unlock 100+ Recipe Packs at your fingertips… There’s something for every foodie craving imaginable 😋

280 g extra firm tofu
400 g tinned butter beans
400 g tinned coconut milk
2 tbsp vegetarian Thai curry paste (red)
150 g basmati rice
15 g fresh coriander / cilantro
1 ea lime(s)
2 tbsp vegetable oil

1 – Preheat
Preheat the oven to 200°C.

2 – Prep the tofu
Cut 1 280g block of tofu into bite-sized chunks. Season them with salt on the board.

3 – Start the tray bake
Add 1 undrained 400g tin of butter beans, 1 400g tin of coconut milk, and 2 tbsp of Thai curry paste
to a large roasting tray. Stir to combine.

4 – Add the rice and tofu
Add 150g of rice, mix and spread everything out into 1 even layer. Lay the tofu chunks on top.

5 – Bake
Whack the tray into the oven and bake for 17-20 minutes, until the rice absorbs all the liquid and
the tofu is golden in places. Get on with the rest of the dish while you wait.

6 – Assemble the dressing
Add 15g of coriander to a measuring jug. Finely grate in the zest from 1 lime, squeeze in its juice,
and add 2 tbsp of oil.

7 – Blend it up
Use a hand blender to blitz until smooth and season to taste with salt. Crack on with a bit of washing
up while you wait for the tray bake.

8 – Serve
Fluff the rice with a fork once ready, drizzle over the coriander dressing, and serve