The first thing you need to do is freeze the block of tofu. This changes the texture. Freeze it in the package until completely frozen. This will probably take a few hours. Or you can freeze it over night.
Next, thaw the tofu completely, then take it out of the package and drain it. Then press the tofu to get any excess liquid out while you preheat the oven. Press for 10-15 minutes.
Preheat the oven to 400 degrees(F).
Once you've pressed the tofu, break the block of tofu into small pieces. The texture will be firm and meaty now. So it will break apart into pieces easily.
Put the tofu into a large mixing bowl. Then sprinkle with cornstarch onto the tofu and toss to coat.
Now drizzle with the olive oil and toss so all of the tofu is wet with oil.
Then sprinkle with the lemon pepper and toss to coat. If your lemon pepper seasoning already has salt then you can skip it. If it doesn't have salt, add a few pinches to the bowl with the tofu.
Next, add the garlic to the bowl and toss one more time.
Place the tofu on a sheet pan, lined with parchment paper or sprayed with non-stick spray.
Bake for 10 minutes, flip the tofu and bake for another 10-15 minutes or until brown and crunchy. Serve with any sides you want. Pictured is steamed broccoli and pastatini tossed with vegan butter, lemon juice and fresh herbs.