Coconut Cabbage and Tofu With Lemongrass and Ginger

Name: Coconut Cabbage and Tofu With Lemongrass and Ginger
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)