Step 1

Remove the tofu from the water and drain from any excess water. Using a cheese grater, carefully grate the tofu into shreds.

Step 2

Meanwhile, preheat your air-fryer or oven to 350F/180C.

Step 3

On a lined baking tray or air fryer basket (I used parchment paper), place the shredded tofu and spread it out.

Step 4

You can spray the tofu with some neutral oil before air-frying/baking.

Step 5

For air-frying, air-fry for 12 minutes or until lightly golden brown - do not overcook since it can easily burn and become bitter. You can flip the tofu halfway through cooking to get even browning.

Step 6

It’s also okay to leave some parts of the tofu white and still soft, since this adds to the different textures of the tofu dish when mixed with the crispier golden brown parts.

Step 7

If baking, you may need to bake the tofu for 25-30 minutes.

Step 8

For the sauce, mix everything together. Feel free to adjust the measurements depending on your desired taste.

Step 9

Heat a wok or skillet over medium heat. Add neutral cooking oil.

Step 10

Once hot, stir-fry the shallots and garlic until the shallots are translucent and aromatic.

Step 11

Add the air-fried or baked shredded tofu into the pan.

Step 12

Allow the tofu to crisp up more (if desired).

Step 13

Pour in the sauce. Mix everything well.

Step 14

Cook down the tofu for 3-4 minutes over medium heat or until the sauce starts to thicken from the sugars.

Step 15

Allow the sauce to reduce until it coats the tofu.

Step 16

Over medium high heat, add the fresh basil leaves. Mix and then turn off the heat. Allow the basil leaves to cook in the residual heat.

Step 17

Mix in some sliced red chiles, for extra heat, if desired.

Step 18

Serve while hot over steamed rice. Enjoy!