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Tear tofu into bite size pieces and place in a large mixing bowl.
Add soy sauce and chilli crisp oil and gently toss to coat.
Sprinkle over cornstarch and toss to coat once more.
Place in the basket of an air fryer and air fry at 400F for 25 minutes, shaking the basket every 5 minutes to toss the tofu.
Alternatively, preheat oven to 400F and bake tofu on a parchment or silicone lined baking sheet for 25-30 minutes, flipping halfway through.
While the tofu is cooking, whisk together soy sauce, mirin, vegan oyster sauce, rice vinegar, chili crisp, cornstarch and water in a small bowl.
Heat vegetable oil in a wok or medium size pan over medium heat.
Add green onion whites and sauté until translucent, about 2 minutes.
Add garlic and sauté for another minute until fragrant.
Whisk the sauce once more and pour into the wok.
Stir the sauce constantly with a wooden spoon for 2-3 minutes until thickened.
Add crispy tofu, green onion greens and sesame oil.
Gently toss to combine.
Serve with rice, broccoli and/or edamame, extra green onion and sesame seeds.