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Cut the tofu into 0.5cm slices and gently pat dry with a clean kitchen towel to remove any excess moisture.
Coat each slice lightly in flour.
Heat a drizzle of olive oil in a pan and cook the tofu until golden brown on both sides.
Meanwhile, mix the cornstarch with the water and set aside.
Add the lemon zest and lemon juice to the pan and let it simmer for a few minutes.
Pour in the cornstarch mixture and stir gently until the sauce thickens into a beautiful glossy coating.
Serve warm with a generous sprinkle of fresh parsley on top.