Broiled Tofu with Cilantro Pesto

Adapted from Gourmet, November 2004

1/4 cup mild olive oil plus additional for the tofu
2 1-lb packages firm tofu, rinsed and drained
2 cups packed fresh cilantro leaves
2 tablespoons pine nuts
1 tablespoon fresh lime juice
2 teaspoons soy sauce
1 teaspoon Asian sesame oil
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper

Preheat broiler. Line a baking sheet with foil.

Cut each block of tofu crosswise into 6 slices. Place on a plate lined with paper towels; cover with another layer of paper towels and press down to remove as much moisture as possible. Arrange in 1 layer on the foil-lined baking sheet and brush tops of slices with 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, 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.

Serve tofu with pesto drizzled on top.