spice crusted tofu with maple glaze

this is from Veggie Chic, by Rose Elliot, adapted by me!

serves four

1 tbs. paprika - Rose says three, but this is a lot of paprika!
3tsp. ground cumin
3tsp. ground coriander
1 and a half tsp. salt
3, 8 oz packs firm tofu, drained
6 tbs olive oil
9 tbs. boiling water - I leave this out altogether, it takes too long to evaporate I find, let me know what you think!
6 tbs. freshly squeezed lemon juice
4 and a half tbs. maple syrup
2 oz. toasted pinenuts, to sprinkle over the top, if wished

mix spices in a bowl and spread, with the salt, on a large platter.

cut the tofu into fingers, aprox four or six per packet

coat the tofu in the spices on all sides

heat the olive oil in a large pan, cook the tofu for four- five minutes on each side

mix the water if using and the maple syrup and lemon juice together. Pour over the tofu. it is supposed to disappear very fast, leaving a glaze, but i find it takes a while!

Serve immediately, with the pinuts sprinkled over. Yum. Experiment with this recipe.