Ingredients

• 3 tablespoon pine nuts
• 1 tablespoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon coarse kosher salt, or to taste
• Freshly ground pepper, to taste
• 1 14- to 16- extra-firm tofu
• 3 tablespoon boiling water
• 2 tablespoon lemon juice
• 4 teaspoons honey
• 1 tablespoon extra-virgin olive oil

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Cooking Directions

Step 1

Toast pine nuts (see Tip); set aside to cool. Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 slices, 1/2 inch thick. Dredge the tofu liberally with the spice mixture, coating all sides. Mix boiling water, lemon juice and honey in a small bowl.

Step 2

Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled with the toasted pine nuts.