Preheat the oven to 425F.

Heat the oil in a small pan over medium low heat. When hot, add the lemon halves cut side down in the pan. Cook undisturbed until the bottoms have caramelized, about 5-6 minutes. Squeeze the juice from each half into a small mixing bowl and set aside.

Tear the tofu block into small bite size pieces (about 1-inch) and place in a large bowl or airtight container. Pour the tamari and vinegar over the tofu, cover the container then toss to evenly coat and allow the tofu to sit for 10 minutes.

Coat the tofu with the sugar, half the lemon zest, Old Bay seasoning, paprika, garlic, cornstarch and oil, then cover and toss again to evenly coat. Spread the tofu pieces out on a baking tray, making sure each piece has space between it. Bake in the oven for 20 minutes, flip then bake again for 10 minutes. Drizzle the maple syrup and 1 tablespoon of the charred lemon juice over the tofu and toss to coat.

Add the sliced cucumbers to a large bowl and sprinkle with a generous pinch of salt. Toss to evenly coat then set aside for 5 minutes. Rinse the cucumbers well, squeeze out any excess moisture, and pat dry with a clean towel then add the remaining lemon zest, shallots and peppers to the bowl.

To the bowl with the remaining lemon juice add the garlic, vinegar, tamari, and maple syrup then whisk together and pour over the cucumbers. Toss everything together until the cucumbers are well coated.

Now assemble, portion between bowls some cooked rice, the cucumber salad, then the tofu and enjoy.