Begin by draining the tofu. Wrap it in a clean towel and press with a heavy object for 15 minutes.

Cut the pressed tofu into 1-inch cubes.

Heat olive oil in a non-stick skillet over medium-high heat. Toss tofu cubes in cornstarch, garlic powder, salt, and pepper.

Fry the coated tofu for 4-5 minutes on each side until golden brown and crispy.

In the same skillet, reduce heat to medium and add minced garlic. Sauté for 1 minute.

Add vegetable broth and coconut milk, then sun-dried tomatoes, oregano, and red pepper flakes. Simmer for 5-7 minutes.

Reintroduce the crispy tofu into the skillet and stir to coat with sauce. Simmer for an additional 3-4 minutes.

Garnish with freshly chopped basil or parsley and serve immediately, optionally over pasta, rice, or quinoa.