Begin by pressing your extra firm tofu for at least 15 minutes to remove excess water.

In a mixing bowl, combine a generous amount of cornstarch, freshly cracked black pepper, and a pinch of salt.

Once the tofu has been pressed, cut it into bite-sized cubes and toss them in the cornstarch mixture.

Heat olive oil in a non-stick skillet over medium-high heat, then add the coated tofu cubes.

Combine fresh lemon juice with additional black pepper in a small bowl to create a zesty sauce.

Pour the lemon pepper sauce over the crispy tofu and sauté for an additional 1-2 minutes.

Transfer the Lemon Pepper Tofu to a serving plate and enjoy with vegetables or quinoa.