Begin by removing excess moisture from the high-protein organic super firm tofu. Crumble it into small pieces, ensuring not to mash. Season with salt, pepper, and corn starch for that perfect crispy texture. Preheat your oven to 425°F and bake the tofu for 25 minutes, tossing it halfway through, until golden and firm, or pan-fry in avocado oil until crisp.

While the tofu is baking, heat 2 tablespoons of avocado oil in a wok over medium heat. Once the oil is shimmering, add minced garlic, finely chopped red chili, and onions, sautéing for 1-2 minutes until fragrant. Be mindful not to let the garlic burn, as this can impact the overall flavor of your Thai Basil Tofu.

After your aromatics are perfectly sautéed, stir in the baked tofu gently. Cook for another 1-2 minutes, allowing the flavors to meld. In a separate bowl, mix together light soy sauce, dark soy sauce, vegetarian oyster sauce, and water. Pour this mixture into the wok, scraping up any remaining bits. Cook for an additional minute until everything is nicely coated.

Finally, add a generous handful of fresh Thai basil to the wok, stirring until just wilted, which should take about 1-2 minutes. Ensure the basil is distributed evenly throughout the mixture to bring that signature Thai flavor to your Tofu Pad Krapow.

Your delightful Thai Basil Tofu is ready to impress! Serve it hot over a bed of steamed jasmine rice for a satisfying meal. If you desire, top it with a fried egg for added richness, or enjoy it as is for a fully vegan option.