Maple-Chipotle Glazed Tofu

1 350g pack of firm or extra-firm tofu, sliced and patted dry

oil, for sauteing

Glaze:

2 tablespoons maple syrup

2-4 teaspoons minced chipotle pepper in adobo sauce (vary amount to suit your taste)

just over a 1/3 cup orange juice (about one large orange)

2 teaspoons cider vinegar

2 teaspoons soy sauce

1 clove garlic, minced

1/8 teaspoon allspice

black pepper

Combine all ingredients for glaze, mix well, and set aside. Heat a large non-stick skillet coated with oil and sauté tofu in a single layer until golden brown on both sides - about ten minutes. (When browning tofu, it helps if you don't fuss with it and leave it awhile, rather than constantly moving it around in the pan.)  Pour maple-chipotle mixture over tofu and allow it to cook down. The mixture will reduce to form a glaze rather quickly, about 2-3 minutes. Flip the tofu to glaze both sides.