Broiled Tofu With Cilantro Pesto
37
This Tofu Gets It's Brillant Color and Delightful Flavor From An Easy Cilantro Pesto And Lime Juice!! Great Side Dish!!
Ingredients
| ¼ | cup |
olive oil
mild, plus additional for brushing |
|
| 28 | ounces |
tofu
firm, 2 packages, maybe 32 oz, rinsed and drained |
|
| 2 | cups |
cilantro
freshly packed |
|
| 2 | tablespoons |
pine nuts
|
|
| 1 | tablespoon |
lime juice
fresh |
|
| 2 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
sesame oil
Asian |
|
| 1 | teaspoon |
fructose
|
|
| ½ | teaspoon |
sea salt
|
|
| ⅛ | teaspoon |
cayenne pepper
|
* |
| 1 | x |
pine nuts
|
* |
| 1 | x |
cilantro
for garnish |
* |
| 1 | x |
limes
wedges, for garnish |
* |
Directions
Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.
Cut each block of tofu crosswise into 4 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 inches from heat, without turning, until golden brown, about 15 minutes.
While tofu is broiling, purée cilantro, pine nuts, lime juice, soy sauce, sesame oil, sugar, remaining ¼ 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.
Note: Pesto can be made 3 days ahead and chilled in an airtight container!
