Begin by pressing the tofu to remove excess water, enhancing its texture and flavor absorption. Wrap the firm or extra-firm tofu in a clean kitchen towel and place a weight on top for about 15 minutes.

After pressing, cut the tofu into cubes and coat them lightly with cornstarch, garlic powder, salt, and pepper. Heat olive oil in a non-stick skillet over medium heat. Sauté the tofu for about 4-5 minutes on each side until golden and crispy.

In the same skillet, lower the heat and add vegan butter or oil. Once melted, stir in minced garlic and sauté for 1-2 minutes. Pour in vegetable broth and coconut milk, followed by sun-dried tomatoes, oregano, and red pepper flakes. Let simmer for 5-7 minutes.

Return your crispy tofu cubes to the skillet and gently fold to coat well. Allow to simmer together for an additional 3-4 minutes.

Remove from heat, transfer to a serving plate, and garnish with fresh basil or parsley. Serve warm, enjoying over pasta, rice, or in a wrap.