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Active Time
15 min
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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.
我ngredients
Makes 12 side-dish servings
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.
Pesto can be made 3 days ahead and chilled in an airtight container.
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Reviews (18)
Back to TopThis is one of my very favorite tofu recipes. I usually use toasted pecans for the nuts, double the fish sauce and the pepper, and add a little ground red pepper. You can use lemon or lime juice and I always double either. Vinegar would work in a pinch too - but I wouldn't double that.
echo21
Tallahassee, FL
4/3/2015
Good recipe, but as others have said, the sauce needs a little kick to push it from meh to tasty. Here are the modifications I made: Double the amount of cilantro you use. Heavy on the lime juice Toast the pine nuts first Skip the sugar 1/4 tsp of red pepper flakes for a little kick and 1-2 cloves of minced garlic thrown in Salt can be added to taste. I don't like pepper, so I skipped it. Turned out so delicious that I made extra to store in the fridge and use as a condiment.
lorrainegrainy
NYC
7/15/2012
我made this today and the pesto turned out really not good, too strong, as if all the ingredients were out of balance (way too much cilantro). will not be making again.
Anonymous
Chicago IL
5/7/2012
Just wonderful...and to San Diego, do not remove leaves from stems....they have tons of flavor!
Anonymous
Allen,Tx
8/4/2010
The cilantro pesto takes quite a bit of work--even 2 huge bunches (cleaned, leaves removed) only produces a small amount of pesto. The pesto needs a little something. I added hoisin in place of the fish sauce since I'm vegetarian. The broiled tofu was really easy and delicious, but the tofu+pesto combo definitely needed soy sauce. Delicious with rice and a salad! Not fantastic/amazing, but pretty good for sure.
laublo
san diego, ca
7/18/2010
我added extra lime and extra pine nuts, which I roasted. I omitted the soy sauce and sugar and added a clove of garlic (even though I split the recipe in half). Instead of broiling I just pan fried in a little olive oil and then put the tofu and pesto on top of a salad. This recipe is quick and very easy; it's a keeper.
metabaker
new haven, ct
7/4/2008
Good. Needs a few minor tweaks, less sesame oil, salt to taste, more lime juice and nuts. I also recommend the addition of a garlic clove. Enjoy!
mbclancy
boston, ma
3/10/2008
这是非常简单的,很健康,很好吃。我addded more lime juice to the pesto than what the recipe called for and didn't use as much sugar. The pesto was missing something, so I blended in a clove of garlic, and that seemed to do the trick. I oiled the broiling pan, but the tofu still stuck to it. I advise flipping the tofu after 10 minutes of broiling to get the tofu crispy on both side, but I don't know what to do to prevent sticking. Will happily make again.
Anonymous
Plymouth, MN
1/13/2008
我have been making this Cilantro Pesto at least 5-6 times a year since it came out in the 2004 Gourmet issue. Not only do I love it with the fried tofu - but it is also an excellent topping for baked/fried/broiled/bbq'd fish! and my kids can't get enough of it!
DurangoGal
Carolina Beach, NC
8/15/2007
The broiled tofu was nice and crunchy, but I will flip them next time to make them crunchy on both sides. The cilantro pesto was excellent.
Anonymous
Washington, DC
8/8/2007
The cilantro pesto was tasty, but broiling the tofu plain like that made it tough & chewy on the outside and rubbery inside. Blech!
littlepecan
4/1/2007
Great way to firm tofu quickly. Pesto was a bit salty; next time I'll hold off on the salt and soy sauce until tasting.
Anonymous
Seattle
2/21/2006
Great recipe! Easy and delicious with tofu, pasta, chicken or fish. I'm making it again tonight!
Anonymous
honolulu
1/24/2006
We made the pesto with pasta instead and it was yummy.
jeksmith
Seattle, WA
8/5/2005
我t's a good way to do something different with tofu. The pesto and the cooking technique were a great help. The instructions say you can do the pesto in advance, but it's much better if it's been chopped recently. As with a lot of tofu recipes for USA palates, you are balancing texture with bland taste,...
apattin
6/30/2005
