• 3 tablespoons Pine Nuts
• 1 tablespoon Paprika
• 1 teaspoon Group cumin
• 1 teaspoon Group coriander
• 1/2 teaspoon Kosher salt
• 14 ounces Extra-firm tofu
• 3 tablespoons Boiling water
• 2 tablespoons Lemon juice
• 4 tablespoons Honey
• 1 tablespoon Extra-virgin olive oil

Preparation

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  and honey in a small bowl.
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.

Source: © 2010, Courtesy of United Soybean Board