Start by draining the extra firm tofu and pressing it between paper towels or a clean cloth for at least 15 minutes to eliminate excess moisture.

In a large mixing bowl, toss the cubed tofu with cornstarch until every piece is evenly coated.

Heat a non-stick skillet over medium-high heat and add enough oil to cover the bottom of the pan. Add the tofu cubes in a single layer and sear for about 3-4 minutes on each side.

In a small bowl, combine the freshly squeezed lemon juice, lemon zest, black pepper, and salt. Whisk together until well blended.

Once the tofu is crispy, reduce the heat to low and pour the lemon pepper sauce over the tofu. Gently toss to coat.

Carefully transfer your Lemon Pepper Tofu to a serving dish and garnish with fresh herbs if desired. Enjoy hot.