Serves 12
25 min
Broiled Tofu with Cilantro Pesto
Recipe GLPRbf0004b88ff02d
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.
