Coconut Milk-Braised Cabbage and Tofu
 
 
Makes 4 servings
Ingredients
  • 1 14 oz. can full-fat coconut milk
  • 4 garlic cloves, roughly chopped
  • 2" piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons chopped lemongrass (tough outer leaves removed)
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ¼ teaspoon Aleppo pepper
  • ½ head green cabbage, cut into 2"-thick wedges and then halved crosswise
  • 12-14 Thumbelina carrots, peeled and halved lengthwise
  • 1 10-oz. package firm tofu, torn into 1½" pieces (see notes)
  • olive oil, for finish
  • toasted coconut flakes and fresh cilantro (for topping, optional)
Instructions
  1. Adjust oven rack to the second-highest position and preheat to 425 degrees.
  2. Combine the first nine ingredients (coconut milk through Aleppo pepper) in a food processor. Process until smooth.
  3. Arrange cabbage, carrots and tofu in an even layer in a 9"x13" baking dish. Pour coconut milk mixture on top.
  4. Bake for 1 hour, basting every 20 minutes, or until vegetables are caramelized and fork tender. Remove from the oven and let cool for 5 minutes.
  5. Drizzle with olive oil and top with coconut flakes and cilantro, if using. Serve with steamed rice.
Notes
I used Hodo Organic Firm Tofu, which doesn't require pressing. If you can't find it, remove tofu from package and place on a double layer of paper towels. Place two more paper towels on top of tofu and gently press with a fry pan (or another weight) to remove excess liquid. Let stand for about 15 minutes.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/coconut-milk-braised-cabbage-and-tofu/