Preheat your oven to 425°F (220°C). Trim the tough ends off asparagus and arrange on a lined baking sheet. Drizzle with oil and sprinkle with nutritional yeast, salt, pepper, lemon juice, and lemon zest.

Roast the asparagus for approximately 15-20 minutes, turning halfway through, until tender and slightly crisp.

Slice the tofu into bite-sized rectangles. Mix cornstarch, salt, and pepper in a shallow dish. Coat each tofu piece in this mixture.

Heat oil in a non-stick skillet over medium-high heat. Pan-fry the dredged tofu for about 3-5 minutes on each side until golden brown.

In the same skillet, add more oil followed by minced garlic and optional red pepper flakes. Sauté for 1-2 minutes until fragrant.

Return the pan-fried tofu to the skillet, toss gently with the sauce, and allow to simmer for another minute.

Serve the crispy tofu alongside roasted asparagus, garnished with additional lemon zest if desired.