Pesto gets some Asian flair with cilantro, fish sauce, sesame oil and lime in this vibrant tofu dish.
- 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
- 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, 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.
- Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.
Recipe from Gourmet November 2004 via Epicurious
Pesto can be made 3 days ahead and chilled in an airtight container.
*Substitute soy sauce for fish sauce to make this dish vegetarian/vegan friendly
- Serving Size: 12 as a side-dish or 4-6 as a main course