Start by pressing the tofu to remove excess moisture, wrapping it in a clean kitchen towel with a weight on top for about 20 minutes.

Combine flour, salt, and black pepper in a shallow bowl.

Cut the pressed tofu into bite-sized cubes, dredging each cube in the flour mixture.

Heat olive oil in a skillet over medium-high heat and fry the coated tofu cubes for 3-4 minutes until golden brown.

Reduce heat, add minced garlic, and sauté for 1 minute.

Pour in vegetable broth, deglazing the pan, then stir in cream and other sauce ingredients until creamy.

Return tofu cubes to the skillet, stirring gently and simmering for 2-3 minutes.

Tear fresh basil over the dish before serving.