Coconut Cabbage and Tofu With Lemongrass and Ginger
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 tbsp. sugar
- 1/2 tsp. ground coriander
- 1/4 tsp. cayenne pepper
- 1 tsp. ground turmeric
- 1 tbsp. kosher salt
- 4 garlic cloves
- 1 (14.5-oz.) can coconut milk
- 1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced
- 1 2" piece ginger, peeled, coarsely chopped
- 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)
- Carbohydrate 33 g(11%)
- Fat 27 g(41%)
- Fiber 9 g(35%)
- Protein 14 g(28%)
- Saturated Fat 20 g(102%)
- Sodium 1192 mg(50%)
- Calories 393
Preparation 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. 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. 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. Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).
Preparation 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. 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. 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. Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).
