Press the tofu for at least 10 minutes to drain excess liquid—this ensures the tofu can properly absorb the marinade and develop a crisp exterior when fried.

Whisk together the soy sauce, lemon juice, black pepper, coconut sugar, and garlic powder in a shallow bowl until the sugar has dissolved.

Place the tofu slices into the marinade and let them sit for 40 minutes, flipping once halfway through to ensure the flavors penetrate both sides.

Heat the oil in a large skillet over medium heat. Sauté the onion rings for about 3 minutes until they are slightly translucent and tender, then remove them from the pan and set aside.

Increase the heat to medium-high and add a splash more oil if the pan looks dry. Remove the tofu from the marinade, reserving the liquid, and pan-fry the slices for 3 to 4 minutes per side until they are lightly browned and firm.

Lower the heat back to medium and stir in the garlic, cooking until fragrant. Pour in the reserved marinade, vegetable broth, and the additional coconut sugar, stirring to deglaze the pan and incorporate any flavorful browned bits.

Return the fried tofu and onions to the skillet. Bring the liquid to a boil, then reduce to a simmer for 2 to 3 minutes until the sauce coats the tofu evenly. Season with salt or more sugar if the citrus is too dominant.

Serve hot over a generous bed of steamed rice to catch the extra sauce.