- 14-oz block extra-firm tofu
- ¼ c wheat free tamari
- 1 bunch cilantro, washed and dried
- 1/3 c fresh ginger, peeled and chopped
- 2 tbsp vegetable oil
- ½ tsp toasted sesame oil
- 1 tsp white sugar (or a few drops of Stevia)
- ⅛ tsp sea salt
- 1 tsp lime juice
- ¼ c black or white sesame seeds
Preheat grill to medium high heat.
Beginning at the short end, slice each brick of tofu into 8 even squares.
Lay the tofu on a baking sheet and sprinkle with tamari. Let sit, flipping once while preparing the pesto.
Cut the stems off the washed cilantro and puree the leaves in a blender or food processor with the fresh ginger, oil, sugar, salt, and lime juice. The resulting pesto should resemble a vibrant green smoothie.
Lightly oil the grill. Using a metal spatula, place the tofu on the grill and cook for 2 minutes. Flip and grill for 2 minutes on the other side. Remove to a plate and let cool, then toss with the cilantro pesto and garnish with ½ C sesame seeds, black or white. Serve at room temperature or refrigerate until ready to use.
Tip: Remove excess water from the tofu before slicing it by either pressing it with a weight for 30 minutes, or freezing it overnight, then thawing and wringing it out. It will soak up more tamari and sauce.