Red Thai Coconut Rice and Tofu Tray Bake

‍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