Slice extra-firm tofu into cubes or rectangles. In a bowl, combine cornstarch, salt, and black pepper, then coat tofu pieces.

Trim the woody ends of the asparagus and arrange on a baking sheet. Drizzle with olive oil, sprinkle nutritional yeast, lemon juice, lemon zest, salt, and pepper.

Preheat oven to 425°F (220°C) and roast asparagus for about 10-15 minutes until tender and bright green.

In a skillet over medium heat, add olive oil and fry the coated tofu pieces until golden brown and crispy, about 5-7 minutes on each side.

In the same skillet, add olive oil, garlic, and red pepper flakes. Sauté until fragrant, then add lemon juice and zest to thicken the sauce.

Return crispy tofu to the skillet and toss in the sauce until evenly coated.

Serve the sauced tofu alongside roasted asparagus on a platter.