Cut the pressed tofu into 1-inch cubes. Use a paper towel to pat dry then transfer to a large bowl.

In a small bowl combine the cornstarch, lemon zest, black pepper, garlic powder, and salt. Sprinkle this entire mixture over the tofu and gently toss to coat.

Into a large skillet over medium-high heat, add the vegetable oil. When the oil is hot, arrange the coated tofu in an even layer. Cook for 8 minutes, turning occasionally until lightly browned and crisp on each side. Adjust seasoning to taste and serve hot.