Exotic island-style creamy coconut rice is topped with spicy barbecued tofu in this cheerful vegan and gluten-free dish.
Prep Time:10 mins
Cook Time:24 mins
Total Time:34 mins
Yield:41x
Category:Main, Salad
Cuisine:Asian
Ingredients
Scale
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 1/2 tsp ground cinnamon)
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) crushed red chili pepper
1/2 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
1/2 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
Place tofu in a bowl. Add oil, coriander and garlic salt. Toss to coat and set aside.
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.
After rice has cooked 10 min, scatter beans on top of rice. Cover and cook, until liquid is absorbed, 10 min.
Discard cinnamon stick if using. Pour rice mixture into a large bowl. Gently fold in onions, mango and cucumber. Set aside.
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 sauté tofu for a few minutes, until lightly browned.
Serve tofu over coconut rice salad, garnish with fresh coriander (cilantro).
Notes
Adapted from: Shrimp with coconut rice salad, Chatelaine Magazine