Drain the extra-firm tofu and press it for 15 minutes to remove excess moisture. This is a top-notch professional step that allows the tofu to achieve a “meaty” texture. 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; this keeps the exterior from getting soggy while you prepare the cream base.
In the same pan, add the remaining oil and sauté the minced garlic, chopped sun-dried tomatoes, tomato paste, oregano, and red pepper flakes. Stir for two minutes to “bloom” the spices. This builds a concentrated flavor foundation that ensures your sauce isn’t one-dimensional.
Deglaze the pan with vegetable broth, scraping up any flavorful browned bits from the bottom. Pour in the heavy cream and bring to a very gentle simmer. The sauce will begin to thicken almost immediately, turning a beautiful pale orange as it incorporates the tomato paste and oil.
Whisk in the grated Parmesan cheese until it is completely melted and the sauce is velvety. Taste the mixture now—the sun-dried tomatoes and cheese are naturally salty, so you may only need a tiny pinch of extra seasoning to reach a professional-grade balance.
Add the crispy tofu cubes back into the skillet. Stir gently to coat each piece and let it simmer for three minutes so the tofu can absorb the garlic and herb flavors. Finish the dish by scattering fresh basil leaves over the top before serving it hot over your favorite pasta or grain.
