Remove packaging from the extra-firm tofu and press it using a clean towel or tofu press for at least 15 minutes.

Cut the pressed tofu into bite-sized cubes.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Coat tofu cubes with cornstarch, garlic powder, salt, and pepper before adding to the skillet.

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

Remove crispy tofu from the skillet and set aside.

In the same skillet, add vegan butter over medium heat and allow it to melt.

Add minced garlic and sauté until fragrant, about 1 minute.

Pour in vegetable broth, coconut milk, sun-dried tomatoes, oregano, and red pepper flakes, and stir well. Simmer for 5-7 minutes.

Add crispy tofu back to the skillet, coat well with the sauce, and simmer for an additional 3-4 minutes.

Garnish with fresh basil or parsley before serving.