Begin by draining and drying the high-protein organic super firm tofu thoroughly. Crumble the tofu into small, bite-sized pieces.

In a mixing bowl, combine the crumbled tofu with salt, black pepper, and corn starch. Toss gently to ensure each piece is well-coated.

Heat a tablespoon of avocado oil in a large wok over medium-high heat. Add the finely chopped red onions or shallots, fresh hot Thai chili, and minced garlic.

Once the garlic and onions are aromatic, add the crispy tofu into the wok. Gently stir to combine.

In a separate bowl, mix the light soy sauce, dark soy sauce, vegetarian oyster sauce, organic raw cane sugar, and a splash of water. Pour this sauce mixture over the tofu and vegetables.

Add the fresh Thai basil into the wok with the tofu mixture. Toss gently, allowing the heat to wilt the basil.

Serve your vibrant Thai Basil Tofu hot over a bed of steamed jasmine rice.