Broiled Tofu Over Cilantro Pesto

Ingredients

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 (optional)

1 tablespoon fresh lime juice

2 tablespoon Braggs soy sauce

1 teaspoon Asian sesame oil

1 teaspoon fructose sugar

1/2 teaspoon sea salt

1/8 teaspoon cayenne pepper

Garnish: pine nuts; fresh cilantro leaves; lime wedge

Preparation

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 inches from heat, without turning, until golden brown, about 15 minutes.

While tofu is broiling, Puree cilantro, pine nuts, lime juice, soy 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. Note:Pesto can be made 3 days ahead and chilled in an airtight container.