Press the tofu and pat dry

In a large bowl, break the tofu into bite sized pieces by hand.

Add corn starch and stir until all pieces are coated.

Add sesame oil, soy sauce, and water and gentle stir to create a batter and all pieces are evenly coated.

Transfer the tofu pieces to a parchment lined air fryer tray and spread out evenly.

Air fry at 350-400 F (depending on your air fryer) for 15-20 minutes or until crispy.

In a pan over medium-low heat, heat 1 tablespoons of cooking oil.

Add minced garlic and thai chilies, sauté for 1 minute.

Add 1 cup of fresh thai basil leaves, and sauté for another minute until fragrant.

Lower the heat, and add in the light soy sauce, dark soy sauce, vegetarian oyster sauce, vegan fish sauce (optional), and brown sugar.

Increase the heat back to medium low, stir to combine, and bring to a gentle simmer. Add vegetable broth to make the dish more saucy, otherwise omit. Allow the sauce to recude slightly.

Add the air fried tofu, and stir to coat all pieces. Then add the remainder of the fresh thai basil leaves, and stir to allow the sauce to further reduce and the thai basil leaves to wilt.

Enjoy!