What You Will Need

  • 2 cups coconut milk
  • 1 cup long-grain rice
  • half tsp of cinnamon
  • ½ lb green beans, trimmed and cut in half
  • sliced green onions
  • 1 ripe mango
  • chopped cucumber
  • 1 package firm tofu, cut into triangles
  • coconut oil, salt, pepper and chili flakes to taste
  • fresh coriander, garlic powder (to taste)

📗How To

  1. Place tofu in a bowl. Add oil, coriander and garlic salt. Toss to coat and set aside.
  2. Pour a mix of coconut milk and water into a large saucepan. Stir in rice, cardamom, cinnamon, 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, scatter beans on top of rice. Cover and cook, until liquid is absorbed, 10 min.
  4. Add remaining ingredients into cooked rice/bean mixture
  5. Grill tofu (optional) or use fresh
  6. Serve tofu over coconut rice salad, garnish with fresh coriander (cilantro).