Preheat your oven to 425°F (220°C) to create a perfect environment for baking the tofu.

Remove excess moisture from the high protein tofu by wrapping it in a kitchen towel or paper towels for about 10 minutes. Crumble the tofu into small pieces and sprinkle with salt, black pepper, and corn starch. Toss gently to ensure even coating.

Spread the seasoned crumbled tofu evenly on a greased baking sheet. Bake in the preheated oven for 25 minutes, flipping the tofu halfway through.

While the tofu is baking, heat 2 tablespoons of avocado oil in a large wok over medium-high heat. Add minced garlic, chopped red chili, and onions or shallots. Sauté for 2-3 minutes until fragrant.

Carefully add the baked tofu to the wok, gently stirring to combine with the garlic and onions. Cook for 1-2 minutes.

In a bowl, whisk together the light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and a splash of water. Pour over the tofu and stir gently to coat.

Fold in a generous handful of fresh Thai basil into the tofu mixture and cook just until wilted, about 30 seconds to 1 minute.

Serve hot over a bed of jasmine rice, optionally topping it with a fried egg.