Coconut Rice Salad with Mango, Cucumber and Spicy BBQ Tofu

I saw a shrimp-based version of this recipe in Chatelaine magazine a few years ago and have been serving-up veganized ever since. In fact, made it for my parents when I was home visiting them last month. Instead of shrimp, I use tofu, and I marinade it for a little while before grilling it. The coconut rice is simple and delicious, and it pairs so well with the spicy tofu, cool cucumber, and sweet mango.

Coconut Rice Salad with Mango, Cucumber and Spicy BBQ Tofu - Vegan and Gluten-Free

NOTE: Although the original recipe called forย barbecuingย the shrimp tofu, I find that it’s equally good sauteed on the stove. So while it’s a great summer recipe, this is also nice any time of the year when you’re in the mood for something with a little tropical flair! I’ve included both options in the recipe below.

Coconut Rice Salad with Mango, Cucumber and Spicy BBQ Tofu - Vegan and Gluten-Free Coconut Rice Salad with Mango, Cucumber and Spicy BBQ Tofu - Vegan and Gluten-Free Coconut Rice Salad with Mango, Cucumber and Spicy BBQ Tofu - Vegan and Gluten-Free

Coconut Rice Salad with Mango, Cucumber and Spicy BBQ Tofu - Vegan and Gluten-Free

Coconut Rice Salad with Mango, Cucumber and Spicy BBQ Tofu
 
Prep time
Cook time
Total time
 
Exotic island-style creamy coconut rice is topped with spicy barbecued tofu in this cheerful vegan and gluten-free dish.
Recipe type: Main, Salad
Cuisine: Asian
Serves: 4
Ingredients
  • 8 wooden skewers, soaked for 20 minutes (if barbecuing)
  • 400-mL can coconut milk
  • 1 cup (250 mL) basmati or other long-grain rice
  • 1 tsp (5 mL) ground cardamom (optional)
  • 1 cinnamon stick (or ½ tsp ground cinnamon)
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) crushed red chili pepper
  • ½ lb (250 g) green beans, trimmed and cut in half
  • 2 green onions, thinly sliced
  • 1 ripe mango, peeled and sliced into thin bite-size strips
  • ½ English cucumber, coarsely chopped
  • 1 package firm tofu, cut into triangles
  • 1 tbsp (15 mL) vegetable or coconut oil
  • 1 tsp (5 mL) each ground coriander and garlic powder
  • fresh coriander (cilantro) (garnish, optional)
Instructions
  1. Place tofu in a bowl. Add oil, coriander and garlic salt. Toss to coat and set aside.
  2. Pour coconut milk into a large measuring cup. Add water to make 2+1/2 cups (625 mL). Pour into a large saucepan. Stir in rice, cardamom, cinnamon stick, salt and crushed red chili pepper. Cover and bring to a boil over high heat. Stir and reduce heat to low. Simmer, covered, 10 min.
  3. After rice has cooked 10 min, scatter beans on top of rice. Cover and cook, until liquid is absorbed, 10 min.
  4. Discard cinnamon stick if using. Pour rice mixture into a large bowl. Gently fold in onions, mango and cucumber. Set aside.
  5. If barbecuing the tofu: Oil grill and preheat barbecue to medium. Thread 4 to 5 tofu triangles on a skewer. For easy turning, thread a second skewer through tofu. Repeat. Grill for about 2 min per side. Otherwise, heat oil in frying pan and saute tofu for a few minutes, until lightly browned.
  6. Serve tofu over coconut rice salad, garnish with fresh coriander (cilantro).
Notes
Adapted from: Shrimp with coconut rice salad, Chatelaine Magazine

Coconut Rice Salad with Mango, Cucumber and Spicy BBQ Tofu - Vegan and Gluten-FreeCoconut Rice Salad with Mango, Cucumber and Spicy BBQ Tofu - Vegan and Gluten-Free

16 Comments

  1. Faith @ For the Health of It 14 September, 2011
    • vegangela 14 September, 2011
  2. Heather (Where's the Beach) 14 September, 2011
    • vegangela 14 September, 2011
  3. Yuri 14 September, 2011
  4. India-leigh @ aveganobsession 15 September, 2011
    • vegangela 15 September, 2011
  5. CiCi 18 September, 2011
    • vegangela 19 September, 2011
  6. Jackie 21 September, 2011
    • vegangela 22 September, 2011
  7. Smartypanties 22 September, 2011
    • vegangela 22 September, 2011
  8. Jyoti 14 July, 2013
    • vegangela 15 July, 2013

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