Active Time

　　15 min

　　Total Time

　　25 min

　　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

Makes 12 side-dish servings

　　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

　　

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.

　　Cooks' note:

　　Pesto can be made 3 days ahead and chilled in an airtight container.