Coconut Cabbage and Tofu With Lemongrass and Ginger

Ingredients

• 1 (14.5-oz.) can coconut milk
• 1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced
• 4 garlic cloves
• 1 2" piece ginger, peeled, coarsely chopped
• 1 Tbsp. kosher salt
• 1 Tbsp. sugar
• 1 tsp. ground turmeric
• 1/2 tsp. ground coriander
• 1/4 tsp. cayenne pepper
• 1 (14-oz.) block firm or extra-firm tofu, drained
• 1 small or 1/2 large head of cabbage (about 1 1/2 lb.), cut into 2" wedges through core
• 3 large carrots (about 1 lb.), peeled, cut into 2" segments
• Toasted coconut chips, steamed rice, and lime wedges (for serving; optional)

Directions

1. Place a rack in top third of oven; preheat to 425°F. Purée coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander, and cayenne in a blender until smooth.
2. Squeeze tofu over a medium bowl or sink with your hands, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don’t worry if it starts to crack apart. When no more liquid comes out, tear tofu into 2" pieces; discard liquid. Place in a shallow 13x9" baking dish. Add cabbage and carrots, arrange in an even layer, and pour sauce over.
3. Bake, basting the vegetables and tofu halfway through, until carrots are fork-tender, most of the liquid is evaporated, and the top is golden brown and lightly charred in places, 40–45 minutes. Let cool 5 minutes.
4. Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).