Broiled Tofu with Cilantro Pesto

Name: Broiled Tofu with Cilantro Pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Cuisine: Asian
Ingredients: ¼ cup Mild olive oil; Olive oil for brushing; 2 packages (14–16 oz each) Firm tofu, rinsed and drained; 2 cups Fresh cilantro leaves, packed; 2 tablespoons Pine nuts; 1 tablespoon Fresh lime juice; 2 teaspoons Asian fish sauce; 1 teaspoon Asian sesame oil; 1 teaspoon Sugar; ½ teaspoon Salt; ⅛ teaspoon Black pepper; Pine nuts for garnish; Fresh cilantro leaves for garnish; Lime wedges for garnish

Recipe GLPRbf0004b88ff02d

Asian

Main Course

25 min

134 cal

Servings: 12

Oven

SNAP eligible

Silky firm tofu slices broiled until golden brown and served with a vibrant cilantro pesto infused with lime juice, sesame oil, and a touch of fish sauce. This Southeast Asian-inspired dish is a protein-rich main course that is naturally dairy-free and gluten-free.

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Ingredients

¼ cup Mild olive oil

Olive oil for brushing

2 packages (14–16 oz each) Firm tofu, rinsed and drained

2 cups Fresh cilantro leaves, packed

2 tablespoons Pine nuts

1 tablespoon Fresh lime juice

2 teaspoons Asian fish sauce

1 teaspoon Asian sesame oil

1 teaspoon Sugar

½ teaspoon Salt

⅛ teaspoon Black pepper

Pine nuts for garnish

Fresh cilantro leaves for garnish

Lime wedges for garnish

Directions

Preheat your broiler to high heat. Lightly brush a shallow flameproof baking pan with mild olive oil to prevent sticking.
Rinse and drain both packages of firm tofu. Cut each tofu block crosswise into 6 equal slices, yielding 12 slices total. Place the slices between several layers of paper towels and gently press to remove excess moisture.
Arrange the tofu slices in a single layer on the prepared baking pan. Lightly brush the tops of each slice with additional mild olive oil.
Place the pan 4 to 6 inches from the broiler heat source. Broil for about 15 minutes without turning until the tops are golden brown and slightly crispy.
While the tofu is broiling, prepare the pesto by combining the packed fresh cilantro leaves, pine nuts, fresh lime juice, fish sauce, sesame oil, sugar, the remaining 1/4 cup mild olive oil, salt, and black pepper in a food processor.
Process the pesto mixture for about 1 minute until smooth and bright green in color, scraping down the sides as needed.
Once the tofu is golden and cooked through, carefully transfer the slices to a serving platter using a slotted spatula.
Spoon the cilantro pesto over the broiled tofu. Garnish with additional pine nuts, fresh cilantro leaves, and lime wedges. Serve immediately.

Comments

Grocery List Plus Editorial Staff3.75

Pine nuts and fish sauce force a second stop—Food Lion carries fish sauce reliably, but pine nuts are typically found only at Harris Teeter or Kroger banners, adding real cost and a detour from the standard Charlotte rotation. The stated 25 minutes ignores pressing tofu to remove excess moisture, which realistically adds 15 minutes if you're doing it properly, and the pesto requires hand-blending or a food processor. The recipe makes 12 servings for a vegetarian protein that's best served fresh the same night, so it's best suited to entertaining or a household that eats plant-based regularly; leftovers reheat unevenly and the cilantro loses vibrancy. Budget the extra shopping stop and the true 40-minute timeline if you're set on this for a weeknight, though it's genuinely cheap once you have the ingredients on hand.