Begin by pressing the extra-firm tofu for at least 15 minutes to remove excess moisture. Wrap the tofu in a clean kitchen towel or paper towels, and place a heavy object on top. Once pressed, cut it into bite-sized cubes.

Heat a non-stick skillet over medium heat and add olive oil. Toss the tofu cubes in cornstarch and fry them for about 4-5 minutes on each side until golden brown and crispy. Remove from skillet and set aside.

In the same skillet, add more olive oil if needed and sauté garlic until fragrant. Pour in vegetable broth and coconut milk, stirring to combine. Add sun-dried tomatoes, oregano, and red pepper flakes, and simmer for 5-7 minutes until thick.

Return the crispy tofu to the skillet and gently stir to coat in the sauce. Simmer for an additional 3-4 minutes to allow tofu to absorb flavors.

Remove from heat, let rest, and garnish with fresh basil or parsley if desired. Serve over whole grain pasta or spiralized zucchini.