Begin by pressing the firm tofu to remove excess moisture. Slice the tofu into evenly sized cubes, about ½-inch thick. In a bowl, lightly coat the cubes with a sprinkle of cornstarch for a crispier texture.

Heat a splash of olive oil in a non-stick skillet over medium-high heat. Carefully add the tofu cubes, fry undisturbed for 4-5 minutes until they form a beautiful golden crust, then flip and cook the other side for another 4-5 minutes until crispy.

In a separate saucepan, pour a tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in the sun-dried tomatoes and let them soften for a minute before adding the cream or coconut milk. Simmer for 5 minutes.

Once the sauce is rich and creamy, gently add the crispy tofu to the saucepan. Toss the tofu in the creamy sun-dried tomato sauce, ensuring each piece is well-coated. Cook together for 2 minutes.

Transfer your crispy tofu in creamy sun-dried tomato sauce to serving plates immediately. Garnish with freshly chopped herbs like basil or parsley if desired, and enjoy right away.