Start by removing excess moisture from the tofu. Crumble it into small pieces in a bowl, then sprinkle with salt, black pepper, and corn starch, ensuring each piece is well-coated. Let it sit for 5 minutes to absorb the flavors.

For baking, preheat your oven to 425°F (220°C). Spread the crumbled tofu on a greased baking tray and bake for 25 minutes, flipping halfway through until golden and crisp. For pan-frying, heat avocado oil in a non-stick pan over medium heat and cook the tofu for 7–10 minutes, stirring occasionally until firm and slightly golden.

In a large wok or skillet, heat more avocado oil over medium-high heat. Add chopped red Thai chili and minced garlic; sauté for 1-2 minutes until fragrant.

Add the cooked tofu to the wok with the sautéed aromatics and mix. Stir in the light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and water to combine well.

Finally, add fresh chopped Thai basil to the wok, stirring gently for another 1–2 minutes until the basil wilts. Serve hot over steamed rice.