Drain the extra-firm tofu and press it for 15 minutes to remove excess moisture. Once dry, cut into one-inch cubes and toss them in a mixture of cornstarch, salt, and pepper until evenly coated.

Heat two tablespoons of olive oil in a large skillet over medium-high heat. Fry the tofu cubes in a single layer until every side is golden brown and crispy. Remove the cubes from the pan and set them aside on a plate.

In the same pan, add the remaining oil and sauté the minced garlic, chopped sun-dried tomatoes, tomato paste, oregano, and red pepper flakes for two minutes.

Deglaze the pan with vegetable broth, scraping up any flavorful browned bits from the bottom. Pour in the heavy cream and bring to a gentle simmer.

Whisk in the grated Parmesan cheese until it is completely melted and the sauce is velvety.

Add the crispy tofu cubes back into the skillet. Stir gently to coat each piece and let it simmer for three minutes.

Finish with fresh basil leaves over the top before serving over your favorite pasta or grain.