Crispy Tofu with Lemon-Caper Sauce and Roasted Asparagus

Slice tofu into 1/2-inch slabs and pat dry. Toss with cornstarch, salt, and pepper.

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook until golden and crispy, about 3 minutes per side.

While tofu cooks, heat remaining 2 tbsp olive oil in a second skillet over medium-high heat. Add asparagus, season with salt and pepper, and sauté until tender-crisp, about 4 minutes.

Remove tofu from pan. In the same pan, add butter and garlic; sauté for 30 seconds. Add lemon zest, juice, and capers. Simmer for 1 minute until slightly thickened.

Plate tofu and asparagus. Spoon lemon-caper sauce over tofu and garnish with parsley if desired. Serve immediately.