Coconut Milk Butter Tofu

Food and nutrition

Portions:2 servings

Preparation:15 minutes

Cooking:30 minutes
Published on 5 March 2018


80 mL (⅓ cup) basmati rice

225 g firm tofu

2 cm (¾ in.) fresh ginger

2 garlic cloves

1 shallot

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

Nutritional Values

Calories:463 kcal
Total lipids:1 g
Total carbohydrates:45 g
Proteins:30 g


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.