Begin by cubing the extra-firm tofu into bite-sized pieces. In a bowl, soak the tofu in hot water mixed with kosher salt for about 10 minutes.

In a separate bowl, combine cornstarch, onion powder, and smoked paprika. Toss the drained tofu cubes in this mixture until they are completely coated.

Heat a generous amount of extra-virgin olive oil in a skillet over medium-high heat. Carefully add the coated tofu to the hot oil and fry for 5-7 minutes.

Using the same skillet, reduce the heat to medium and add unsalted butter. Once melted, sauté minced garlic until fragrant.

Chop the oil-packed sun-dried tomatoes and add them to the bubbling sauce. Gently fold in the crispy tofu.

Serve it over a bed of freshly cooked rice or pasta, finishing with a sprinkle of grated Parmesan and fresh basil leaves.