Begin by pressing the tofu to remove excess moisture, about 30 minutes. Slice into bite-sized cubes and toss with arrowroot starch, salt, and pepper.

Heat a large skillet over medium-high heat, add vegan butter, and melt. Add the tofu in a single layer and sauté for 5-7 minutes until golden brown and crispy.

In the same skillet, add more vegan butter if needed, sauté sun-dried tomatoes and minced garlic for about 2 minutes. Add white wine and let simmer for 3-4 minutes.

Return the crispy tofu to the skillet, gently stir to coat in the sauce. Add cooked gnocchi and warm through for 2-3 minutes.

Transfer to serving plates, garnish with chopped herbs and cracked black pepper, then serve.