Zesty Lemon Pepper Tofu with a Crispy Golden Crust

2 tablespoons cornstarch

2 tablespoons nutritional yeast

1/2 teaspoon dried thyme leaves

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 block (450g) super firm tofu, cut into triangles

3 tablespoons olive oil, for the pan

Lemon Pepper Sauce:

1/2 cup vegan chicken broth (or vegetable broth)

1 teaspoon lemon zest

Juice of 1 lemon (about 3 tablespoons)

1 tablespoon maple syrup

2 garlic cloves, minced

1 teaspoon cornstarch

1/2 teaspoon black pepper

1/4 teaspoon kosher salt

1/2 teaspoon red pepper flakes (optional, for spice)

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Remove the tofu from its package, pat dry, and slice it into thin triangles or rectangles.

In a bowl or measuring cup, whisk together all the lemon pepper sauce ingredients and set aside.

In another bowl, mix cornstarch, nutritional yeast, dried thyme, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat.

Dip each tofu piece into the breading, fully coat it, shake off excess, and place it in the hot pan.

Pan-fry the tofu, flipping occasionally, until golden and crispy on both sides.

Stir the lemon pepper sauce once more and pour it into the pan. Turn off the heat and let the sauce thicken for a few minutes.

Serve hot with steamed veggies and rice or mashed potatoes.