Take the tofu out of its package, drain it, but don't pat it dry.Cut the tofu into six slices, ¼ inch or ⅔ cm thin. We serve 3 slices per person. You can easily double this recipe if you want more.
Add flour to a plate, then coat the tofu slices on both sides.
Add oil, crushedgarlic, and rosemary to a non-stick pan. When the oil is hot, add tofu slices and fry them on medium heat for 3 minutes per side. Season with salt and blackpepper on both sides.Remove garlic and rosemary if they start to burn.
Add whitewine, cook on medium heat for 2 minutes, then add the juice of half a lemon and lower the heat.In a small bowl, dissolve cornstarch in water to make a slurry, then add slurry to the pan.Move tofu around until the sauce thickens.
Cook for one more minute until the tofu is coated in a creamy lemon sauce.
Serve with fresh parsley and freshly ground black pepper and a side of your favorite veggies (see serving suggestions above).Optionally you can top it with grated lemon zest.