Begin by cubing the extra-firm tofu and placing it in a bowl. Pour hot water over the tofu and add smashed garlic cloves, kosher salt, dried oregano, and crushed red pepper flakes. Let it soak for 10 minutes, allowing the flavors to penetrate. After soaking, drain the tofu and gently pat it dry with paper towels to ensure a crispy texture when cooked.

In a separate bowl, combine cornstarch, onion powder, smoked paprika, and a pinch of extra oregano. Toss the dried tofu cubes in this mixture until each piece is evenly coated.

Heat a large skillet over medium-high heat and add extra-virgin olive oil. Once the oil is shimmering, carefully add the coated tofu cubes in a single layer. Fry for about 5-7 minutes, turning occasionally, until all sides are golden and crispy. Transfer the crispy tofu onto a paper towel-lined plate.

In the same skillet used for frying, reduce the heat and add unsalted butter. Let it melt before adding the remaining minced garlic. Sauté for 1-2 minutes until aromatic, then stir in tomato paste and heavy cream. Cook the sauce for about 5 minutes until nicely combined.

Add the oil-packed sun-dried tomatoes to the skillet, stirring well. Gently fold in the fried tofu cubes, ensuring they are thoroughly coated. Allow everything to heat through for an additional 2-3 minutes.

Serve the Creamy Marry Me Tofu over rice or pasta, garnished with grated Parmesan and fresh basil leaves.