I’m so bummed. My travel plans to Taiwan were foiled due to passport processing delays. It would have been the first international trip I’ve taken since 2018. Despite submitting a renewal application on Jan. 3, the document has yet to arrive.
So instead of unplugging and relaxing in early April, I’ll be here … working and wiling away hours in the kitchen (as usual). On the bright side, at least this coconut milk-braised cabbage and tofu won’t go to waste. I prepared the one-pan dish on Sunday to eat during the week.
Coconut milk-braised cabbage and tofu is big on flavor and ridiculously easy to make. All you need to do is whiz up a sauce to pour over the rest of the ingredients. Then, simply bake and dig in! I bet you’ll be blown away by the final product.
The vegetables are melt-in-your-mouth tender and the tofu has a nice chew. Serve coconut milk-braised cabbage and tofu with steamed rice (or your favorite grain) to round out the meal.
Recipe adapted from Epicurious.
- 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)
- Adjust oven rack to the second-highest position and preheat to 425 degrees.
- Combine the first nine ingredients (coconut milk through Aleppo pepper) in a food processor. Process until smooth.
- Arrange cabbage, carrots and tofu in an even layer in a 9"x13" baking dish. Pour coconut milk mixture on top.
- 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.
- Drizzle with olive oil and top with coconut flakes and cilantro, if using. Serve with steamed rice.
