Broiled Tofu Over Cilantro Pesto
By: Carlyn Yarbrough
Published: Sunday, September 16, 2012 - 5:13pm

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 (optional)
1 tablespoon fresh lime juice
2 tablespoon Braggs soy sauce
1 teaspoon Asian sesame oil
1 teaspoon fructose sugar
1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
Garnish: pine nuts; fresh cilantro leaves; lime wedge

Preparation

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. 3 Arrange in 1 layer in baking pan and brush tops of slices with more olive oil. 4 Broil 4 to inches from heat, without turning, until golden brown, about 15 minutes. 5 While tofu is broiling, Puree cilantro, pine nuts, lime juice, soy 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. 6 Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto. Note:Pesto can be made 3 days ahead and chilled in an airtight container.

About

This Pan-Asian Tofu gets brilliant color and lively flavor from an easy Cilantro Pesto!!

Comments:
Carlyn Yarbrough

This Dish is Eaten Quite Often In My Household!! Love The Cilantro Pesto!!