Begin by draining the firm tofu from its packaging, then wrap it in a clean kitchen towel or paper towels. Place a heavy object on top to press for about 15 minutes.

Once the tofu is pressed, carefully unwrap it and slice it into bite-sized cubes for even cooking.

In a medium bowl, sprinkle the tofu pieces with cornstarch, garlic powder, salt, and pepper, if using. Toss to coat.

Heat olive oil in a large skillet over medium heat. Cook the coated tofu for about 4-5 minutes on each side until golden brown.

In the same skillet, reduce heat and sauté minced garlic for about 1 minute. Then add vegetable broth, coconut milk, sun-dried tomatoes, oregano, and red pepper flakes. Simmer for 5-7 minutes.

Return cooked tofu to the skillet and stir to coat with the creamy sauce. Simmer for an additional 3-4 minutes.

Remove from heat and garnish with fresh basil or parsley before serving.