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.
Pesto can be made 3 days ahead and chilled in an airtight container.
Recipe information
Total Time
25 min
Yield
Makes 12 side-dish servings
Ingredients
Preparation
Step 1
Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.
Step 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.
Step 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.
Step 4
Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.
