Crumble extra-firm tofu stir-fried with bird's eye chilies and plenty of holy basil.
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In a small bowl, whisk together the soy sauce, dark soy sauce, mushroom sauce, sugar, and water to create the stir-fry sauce.
Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
Add the minced chilies, garlic, and shallots to the pan and stir-fry for 30 seconds until fragrant but not burnt.
Add the crumbled tofu to the wok and stir-fry for 3-5 minutes until the edges are golden and slightly crispy.
Pour the prepared sauce over the tofu and toss constantly to ensure even coating and absorption.
Continue stir-frying for another 2 minutes until the liquid has mostly evaporated and the tofu looks glossy.
Turn off the heat and immediately add the fresh basil leaves, folding them in until they are just wilted.
Serve immediately over steamed jasmine rice, ideally with a crispy fried egg on top.
