Broiled Tofu (or Fish, or Veggies…) with Cilantro Pesto

2 tablespoons olive oil plus additional for brushing
1 (14- to 16-oz) package firm tofu, rinsed and drained
1 cup packed fresh cilantro leaves (use the stems, too, for extra flavor)
2 tablespoons pine nuts (or walnuts)
1/2 tablespoon fresh lime juice
1 teaspoon Asian fish sauce (or soy sauce)
1/2 teaspoon sesame oil
1/2 teaspoon sugar
salt and black pepper to taste

Preheat broiler and lightly oil a shallow flameproof baking pan with olive oil.  Cut 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, nuts, lime juice, fish or soy sauce, sesame oil, sugar, remaining olive oil, salt, and pepper in a food processor until bright green and smooth, about 1 minute.  Adjust seasonings to taste.

Transfer tofu with a slotted spatula to a platter and serve with cilantro pesto.

Pesto can be made 3 days ahead and chilled in an airtight container.  Also an excellent topping for baked/fried/broiled/bbq’d fish, chicken, veggies or anything else that strikes your fancy!

Adapted from