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Coconut Cabbage and Tofu With Lemongrass and Ginger

['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)']

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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