Coconut Cabbage and Tofu With Lemongrass and Ginger
Coconut Cabbage and Tofu With Lemongrass and Ginger is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Place a rack in top third of oven; preheat to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.