3 tbl pine nuts
1 tbl paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
pepper to taste
1 14-oz package extra-firm tofu
3 tbl boiling water
2 tbl lemon juice
4 tsp honey
1 tbl canola oil
Toast the pine nuts in a non-stick skillet, remove from skillet and set aside to cool.
Drain the tofu and cut crosswise into 8 slices, about 1/2" thick. Place tofu on several thicknesses of paper towels, cover with more paper towels, and let sit 15 minutes.
Combine paprika, cumin, coriander, salt and pepper in a shallow bowl. Mix the water, lemon juice, and honey in a small bowl.
Dredge tofu slices in the spice mixture, coating all sides.
Heat oil in the skillet over medium-high heat, swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4-5 min. Flip and cook another 3 min. Add the water mixture to the pan (it will bubble up and evaporate quickly), shaking to coat the tofu. Sprinkle with pine nuts and serve.