80 mL (⅓ cup) basmati rice
225 g firm tofu
2 cm (¾ in.) fresh ginger
2 garlic cloves
½ hot pepper (Thai chili pepper)
1 sprig fresh cilantro
375 mL (1½ cups) green beans
15 mL (1 tbsp.) olive oil
160 mL (⅔ cup) crushed tomatoes
7.5 mL (½ tbsp.) maple syrup
60 mL (¼ cup) light coconut milk
Salt and pepper to taste
Indian spice blend
0.5 mL (⅛ tsp.) ground cinnamon
1 mL (¼ tsp.) ground cardamom
2 whole cloves
2.5 mL (½ tsp.) cumin
2.5 mL (½ tsp.) turmeric
2.5 mL (½ tsp.) paprika
2.5 mL (½ tsp.) coriander seeds
0.5 mL (⅛ tsp.) ground nutmeg
Bring water to a boil in a saucepan (the amount of water is not important as the rice will be drained afterward). Reduce the heat, add the rice, and cook for 8 minutes. Drain and set aside.
Mix all of the spices in a bowl and set aside.
Cut the tofu into 2–3 cm (about 1 in.) cubes. Mince the ginger, garlic, shallot, and hot pepper. Coarsely chop the cilantro. Cut the ends off the green beans.
Heat the oil in a large skillet over medium heat. Add the tofu and sauté for 5 to 7 minutes with the ginger and garlic. Add the shallot and cook for about 5 minutes until softened. Add the Indian spice mix, tomatoes, and maple syrup. Continue cooking for 3 to 5 minutes.
At the same time, steam the green beans until they are tender but still crisp. When done, submerge the beans in ice water (to maintain their green colour).
Pour the coconut milk into the skillet and add salt and pepper. Simmer for 10 minutes over medium heat. Serve the tofu over rice and garnish with cilantro. Serve with green beans.
Variation: Replace the green beans with snow peas and the tofu with shrimp.