Vegan Sticky Lemon Tofu

1 Press the tofu before hand. I like to press it for a few hours, but press it for at least 15 minutes. When ready, preheat the oven to 425 degrees. 
2 Cut the block of tofu into cubes, and toss in the olive oil and a few pinches of salt and pepper. Then place each tofu cube in a single layer on a sheet pan. 
3 Bake the tofu at 425 degrees for 30-40 minutes, flipping half way through baking, until the tofu is nice and brown and crispy. 
4 While the tofu is baking, make the lemon sauce. You can wait about 10 minutes or so, because the sauce will only take a few minutes. I like to use a wok, so I can toss the tofu in the sauce. 
5 Heat a wok or sauce pan on medium high, then add the soy sauce, agave, lemon juice, and veggie broth. Whisk to combine. 
6 Bring to a simmer, then reduce heat to medium low. Then whisk the corn starch and water together in a small bowl. Then, add it to the sauce. Whisk to combine.
7 Simmer on low for a minute or 2, continuing to whisk, until the sauce is nice and thick. Stir in the lemon zest. Taste and adjust seasoning. Add a splash more soy sauce if it needs salt, or a bit more agave for sweetness, or a squeeze more lemon if needed. Keep hot on low until the tofu is done. 
8 Once the tofu is brown and crisp, add the tofu to the pan, and toss in the sauce, coating all the tofu. 
9 Serve immediately with rice and/or veggies.