Coconut Rice Parcels with Baked Tofu & Roasted Red Peppers*

Author: Holly White

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Coconut Rice Parcels with Baked Tofu & Roasted Red Peppers

Serves 4

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Ingredients

• 640g cooked jasmine rice
• 180ml coconut milk
• 1 tablespoon coconut oil
• Zest of 1 lime
• 1 stalk Lemongrass
• 1 red chilli, finely sliced
• 1 jar Frontier Foods roasted red peppers
• Fresh coriander and lime wedges to serve

Sticky Tofu

• 1½ tablespoons grated ginger
• 60ml lime juice
• 1½ tablespoons soy sauce or tamari
• 60g coconut sugar
• 4 X 150g slices of firm tofu

Instructions

1. Preheat oven to 220°C.
2. Cut 4 x 45cm sheets of non-stick baking paper.
3. Starting at one long end, fold the paper at 3cm intervals, on top of itself to fold pleats in the paper. Twist the ends and gently open the centre to form a flat bottom and sides. Place onto a large baking tray. Repeat with remaining sheets of paper.
4. Combine the rice, coconut cream, oil, lime zest, lemongrass and chilli. Place in the centre of each paper parcel and spread to make a wide base.
5. To make the sticky tofu. Place the ginger, lime juice, soy sauce and sugar into a small saucepan over medium-high heat. Cook for 2 minutes or until thickened and the sugar has dissolved. Place half into a bowl and allow to cool. Place the Tofu in the remaining sauce and coat it generously.
6. Place the tofu onto of the rice and bake for a further 10 minutes minutes.
7. Finely slices your roasted red peppers.
8. Remove your tofu and rice from the oven and top with roasted red peppers and extra sauce.
9. Add a squeeze of lime and fresh coriander.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.