Step 1: Prepare the Tofu

Start by pressing the tofu to remove excess water, which helps it absorb flavors better and crisps up nicely during cooking. Cut the tofu into small cubes or crumble it for a more rustic look. Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium heat. Add the tofu cubes and pan-fry them until golden brown and crispy on all sides, about 5–7 minutes. Once cooked, remove the tofu and set it aside.

Step 2: Sauté the Aromatics

In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic, Thai chilies, and sliced shallots to the pan. Stir-fry them for about 30 seconds until they release a fragrant aroma. This step builds the flavor base for the stir-fry.

Step 3: Add the Vegetables (Optional)

If you want to enhance the dish with extra color and sweetness, you can add sliced red bell pepper at this stage. Cook for about 1–2 minutes until the peppers become slightly tender but still maintain their crunch. You can experiment with other vegetables like green beans or baby corn as well.

Step 4: Add Flavoring Sauces

Now it’s time to bring all the ingredients together. Return the fried tofu to the skillet and pour in the soy sauce, dark soy sauce, vegan oyster sauce, and sugar. Stir everything well to ensure that the tofu and vegetables are evenly coated with the savory and sweet sauce mixture. Allow the stir-fry to cook for another 2 minutes to blend the flavors.

Step 5: Stir in the Thai Basil

Once the tofu is well-coated and the flavors are absorbed, turn off the heat and toss in the Thai basil leaves. Stir gently to combine. The residual heat from the pan will wilt the basil leaves, releasing their distinctive fragrance and flavor.

Step 6: Serve

Serve the Thai Basil Tofu Stir-Fry hot, ideally over a bed of fluffy steamed jasmine rice. Garnish with lime wedges and extra chili slices for an added burst of flavor.