Begin by pressing and draining the tofu for at least 15 minutes to remove excess water. Cut into bite-sized cubes.

Heat olive oil in a skillet over medium-high heat. Toss tofu cubes in cornstarch, garlic powder, salt, and pepper before frying.

Fry the tofu until golden brown and crispy, about 4-5 minutes on each side, then set aside.

In the same skillet, sauté minced garlic until fragrant. Add vegetable broth and coconut milk, and stir in sun-dried tomatoes, oregano, and red pepper flakes. Simmer for 5-7 minutes.

Fold the crispy tofu into the sauce and let simmer for another 3-4 minutes, allowing flavors to meld.

Serve the Mary Me Tofu on plates, garnished with fresh basil or parsley.