Begin by cubing your extra-firm tofu into bite-sized pieces and gently placing it in a bowl. Boil water and stir in crushed garlic, kosher salt, and red pepper flakes. Pour this hot brine over the tofu, ensuring all pieces are submerged. Allow it to soak for at least 15 minutes.

After brining, carefully drain the tofu and pat it dry with paper towels to remove excess moisture. In a separate bowl, mix cornstarch, onion powder, and smoked paprika. Coat each tofu piece evenly with the cornstarch mixture.

Heat a glug of extra-virgin olive oil in a large skillet over medium-high heat. Carefully add the tofu pieces in a single layer. Fry for about 4-5 minutes on each side or until they become golden brown and crispy. Remove and let them rest on a paper towel.

In another pan, melt unsalted butter over medium heat until foamy. Stir in tomato paste and cook for about 2 minutes, then slowly add heavy cream while whisking to combine. Continue stirring until smooth and slightly thickened.

Gently fold the fried tofu into the creamy mixture, ensuring every piece is coated. Let it simmer on low for about 2 minutes.

Plate over a bed of rice or pasta, sprinkle fresh basil on top and add grated Parmesan. Serve immediately while warm.