Begin by pressing the tofu to remove excess moisture 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.

Toss the tofu cubes in cornstarch until evenly coated, then add to the skillet and cook until golden brown, about 4–5 minutes per side.

Transfer the crispy tofu to a plate and keep warm.

In the same skillet, melt 2 tablespoons of vegan butter, then sauté minced garlic until fragrant.

Pour in vegetable broth and coconut milk, stirring to combine, and simmer for 5–7 minutes.

Add sun-dried tomatoes, oregano, and red pepper flakes, then return the crispy tofu to the skillet.

Simmer for an additional 3–4 minutes to meld flavors.

Garnish with chopped basil or parsley and serve warm alongside pasta, quinoa, or salad.