Begin by pressing the high protein organic super firm tofu to remove excess moisture. Crumble the tofu into small pieces and toss with salt, black pepper, and corn starch until evenly coated. If you prefer baking, spread the crumbled tofu onto a greased pan and bake at 425°F for 25 minutes, turning halfway for even crispiness. Alternatively, for pan-frying, heat avocado oil in a pan over medium heat and sauté the tofu until moisture evaporates and it firms up, about 5-7 minutes.

In a wok, heat a tablespoon of avocado oil over medium heat until shimmering. Add the finely chopped red onions or shallots and sauté for about 2 minutes until they become translucent. Then, toss in the minced garlic and thinly sliced fresh hot red Thai chili. Stir-fry the mixture for another 1-2 minutes or until fragrant.

Once the aromatics are beautifully fragrant, add the prepared tofu to the wok. In a separate bowl, mix together the light soy sauce, dark soy sauce, vegetarian oyster sauce, and organic raw cane sugar with a splash of water. Pour this sauce mixture over the tofu and aromatics, stirring everything together. Cook for about 1 minute, allowing the flavors to meld.

Finally, add the chopped fresh Thai basil to the wok, gently folding it into the tofu mixture. Cook for an additional 1-2 minutes until the basil wilts and releases its aromatic essence into the dish. Serve immediately over a bed of steamed rice.