COCONUT CABBAGE AND TOFU WITH LEMONGRASS AND GINGER

Coconut Cabbage and Tofu With Lemongrass and Ginger image

For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass, fresh ginger, garlic, and spices in a blender ensures that the tougher aromatics are completely incorporated to form a smooth sauce.

Provided by Anna Stockwell

Categories Cabbage Coconut Lemongrass Garlic Ginger Coriander Tofu Carrot Rice Lime Vegetarian Dinner Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

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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)

Steps:

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).

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Ngina Mary

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This recipe is a winner! The flavors are amazing and it's so easy to make. I'll definitely be making it again.

Jeremy Bleich

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I love the simplicity of this recipe. It's a great way to get a healthy and flavorful meal on the table quickly.

Adrian Daja

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This dish is a great way to use up leftover cabbage and tofu. It's also very easy to make and very delicious.

Any Kawaii Anime

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I'm always looking for new ways to cook tofu and this recipe is a keeper. The tofu was so flavorful and the cabbage was perfectly cooked.

Jhon Jauregui

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I made this dish in my slow cooker and it turned out perfectly. It's a great way to have a delicious meal without having to spend a lot of time in the kitchen.