Coconut Cabbage and Tofu With Lemongrass and Ginger
A fragrant Asian-inspired dish combining tender cabbage and tofu in a creamy coconut milk sauce infused with aromatic lemongrass, ginger, and warm spices. This baked dish features golden-brown vegetables and crispy tofu pieces in a rich, flavorful sauce.
Ingredients
- •1 can coconut milk
- •1 stalk lemongrass
- •4 cloves garlic
- •1 piece ginger
- •1 Tbsp kosher salt
- •1 Tbsp sugar
- •1 tsp ground turmeric
- •½ tsp ground coriander
- •¼ tsp cayenne pepper
- •1 block firm tofu
- •1 head cabbage
- •3 large carrots
- •1 cup toasted coconut chips
- •2 cups steamed rice
- •1 lime lime wedges
Cooking Instructions
- 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.
10 min
- 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.
10 min
- 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.
45 min
- 4.
Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).
5 min
