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. Pour into a large saucepan.
Stir in rice, cardamom, cinnamon, salt and chili flakes. Cover and bring to a boil over a high heat. Stir and reduce heat to low. Cover and simmer for 10 minutes.
Trim beans and slice in half. After rice has cooked 10 minutes, scatter beans over top. Cover and cook, until liquid is absorbed, about 10 minutes. Turn into a large bowl. Stir in onions. Set aside.
Slice mango into thin bite-size strips. Slice cucumber in half lengthwise. Scrape out and discard seeds. Coarsely chop. Stir both into rice mixture.
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 minutes per side. Otherwise, heat oil in frying pan and sauté tofu for a few minutes, until lightly browned.
Serve tofu over coconut rice salad, garnished with fresh coriander.
- 1 package firm tofu, cut into triangles
- 1 Tbsp oil
- 1 tsp ground coriander
- 1 tsp garlic salt
- 1 bunch fresh coriander
- 8 wooden skewers, soaked for 20 minutes, if barbecuing
- 400ml can light coconut milk
- 1 C basmati or long-grain rice
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp hot chili flakes
- 250g green beans
- 2 green onions, thinly sliced
- 1 ripe mango, peeled
- 1/2 cucumber