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Press and cube the tofu if you haven’t already. Add the cubed tofu to a bowl with salt & pepper and toss well.
Sprinkle in the cornstarch and toss well to coat. If the tofu is still somewhat sticky then add a little bit more cornstarch (1-2 teaspoons at a time).
Heat a skillet over medium-high heat. Add the oil. Once hot, transfer the coated tofu to the skillet and cook for 6-9 minutes until golden on most edges.
Move the tofu to one side of the skillet. Add the soy sauce, lemon juice, zest, maple syrup, garlic powder, black and white pepper, and salt. Mix well.
Add the cornstarch slurry and mix well. Once it starts to thicken, mix in the tofu and toss to coat.
Taste and adjust salt and flavor. Switch off the heat and serve over cooked rice or quinoa.