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
Preparation
Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.
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.
While tofu is broiling, pure 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.
Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.
Cooks' note:
Pesto can be made 3 days ahead and chilled in an airtight container.
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