Cut tofu widthwise into eight 1/2-inch-thick slices.

Blot tofu dry between layers of paper towels.

Combine orange juice, chicken stock, brown sugar, paprika, cumin, cinnamon, cayenne pepper, and salt in a small bowl and set aside.

Heat olive oil in a large nonstick skillet until shimmering.

Add tofu and cook over medium heat until golden brown, about 6 to 7 minutes.

Turn tofu and cook for another 5 minutes.

Pour the orange juice mixture into the pan.

Simmer, turning tofu once, until the liquid reduces to a thick syrup, about 2 minutes.

Transfer tofu to a platter.

Scrape the pan glaze over the tofu.

Garnish with minced parsley or cilantro and serve immediately.