Step 1

Remove any water from tofu and pat dry it. Crumble it in small pieces, do not mush it.

Step 2

Coat crumbled tofu with ¼ tsp salt, ¼ tsp black pepper powder and 2 tbsp of corn starch. If baking, lay it flat on a greased baking pan and spray oil on top.

Step 3

Bake it on 425℉ for 25 min. Toss tofu couple of times during baking step so that it is baked evenly from everywhere. Once done, keep it aside.

Step 4

If pan frying, cook tofu crumbles in a greased pan until all the moisture is gone and tofu starts to firm up with deeper color. Once done, keep it aside.

Step 5

Once tofu is baked/cooked, heat up 2 tbsp of oil in wok.

Step 6

Once hot, add in chopped thai red chili and garlic along with finely chopped red onions/shallots. Saute on medium heat for a minute or more, until raw smell of garlic is gone. DO NOT BURN IT.

Step 7

Once sauteed, add in baked tofu, mix well and cook for a minute or two on medium heat.

Step 8

Mix all the sauces mentioned above in a separate bowl, pour it over tofu in the wok. Take 2 tbsp of water in the same bowl you mixed sauces in to wash off remaining sauces and add it to the wok. Mix really well.

Step 9

Once sauce is mixed, cook for a minute on medium heat. Then add in chopped thai basil (or add in whole if you like). Mix well and cook for a minute or two until the basil is wilted.

Step 10

Simply serve it over plain steamed rice, top it with fried egg if prefer and enjoy while its hot!