Begin by cubing the extra-firm tofu into bite-sized pieces. Soak the tofu in hot water with minced garlic, kosher salt, oregano, and red pepper flakes for 10 minutes. Drain and pat dry.

Combine cornstarch, onion powder, and smoked paprika in a bowl to create a coating mixture. Toss the drained tofu cubes in this mix until evenly coated.

Heat olive oil in a large skillet over medium-high heat. Add the coated tofu cubes and fry for 5-7 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.

Lower the heat and add unsalted butter to the skillet. Once melted, add minced garlic and sauté for 1-2 minutes. Stir in tomato paste and heavy cream, simmer for about 5 minutes.

Fold in oil-packed sun-dried tomatoes, then add the fried tofu cubes, gently stirring to coat in the sauce. Heat for an additional 2-3 minutes.

Serve immediately over rice or pasta, garnished with grated Parmesan and fresh basil leaves.