Easy Lemon Pepper Tofu Dinner: Crispy Baked in 30 Minutes

Instructions:

1. Press the 14 oz extra firm tofu block for 15 minutes. Note: Removing excess water is the only way to avoid a steamed texture.
2. Cube the tofu into 1 inch pieces and pat dry again with a paper towel.
3. Whisk 2 tbsp cornstarch, 1 tbsp nutritional yeast, 1.5 tsp black pepper, and 0.5 tsp sea salt in a bowl.
4. Toss the tofu cubes in the starch mixture until every side is chalky and dry.
5. Heat 1 tbsp neutral oil in a skillet over medium high heat until it shimmers and wisps of smoke appear.
6. Sear the tofu for 8-10 minutes, turning occasionally, until the edges are golden and crackling.
7. Whisk the lemon juice, zest, 1 tbsp maple syrup, and minced garlic in a small jar.
8. Add 2 cups snap peas to the pan and sauté for 2 minutes until bright green and tender crisp.
9. Pour the lemon mixture over the pan contents and toss rapidly for 60 seconds until the sauce thickens into a glossy glaze.
10. Garnish with the bunch of sliced scallions and serve immediately while the exterior remains crisp.