Broiled Tofu with Cilantro Pesto |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This pan-Asian tofu gets brilliant color and lively flavor from an easy cilantro pesto. To make this dish vegetarian, you can simply replace the fish sauce with soy sauce. Ingredients:
1/4 cup mild olive oil plus additional for brushing |
2 (14- to 16-oz) packages firm tofu, rinsed and drained |
2 cups packed fresh cilantro leaves |
2 tablespoons pine nuts |
1 tablespoon fresh lime juice |
2 teaspoons asian fish sauce |
1 teaspoon asian sesame oil |
1 teaspoon sugar |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
garnish: pine nuts; fresh cilantro leaves; lime wedges |
Directions:
1. Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.
2. Cut each block of tofu crosswise into 6 slices and pat dry between several layers of paper towels. Arrange in 1 layer in baking pan and brush tops of slices with more olive oil. Broil 4 to 6 inches from heat, without turning, until golden brown, about 15 minutes.
3. While tofu is broiling, purée cilantro, pine nuts, lime juice, fish sauce, sesame oil, sugar, remaining 1/4 cup olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute.
4. Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.
5. Cooks' note: Pesto can be made 3 days ahead and chilled in an airtight container.
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