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Crumble one block of tofu and grate the other half using a cheese grater
Line a baking sheet with parchment paper and spray with cooking oil
Spread tofu out in an even layer
Convection bake at 400° for about 20 minutes or until golden in color, stirring halfway through (or bake without convection for about 30 minutes)
Allow tofu to cool
Mince garlic cloves and shallots
In a pan, combine minced garlic, shallots, chili garlic sauce, oyster sauce, brown sugar, stock, lime juice, lime zest, soy sauce, dark soy sauce, basil, and fish sauce
Add the baked tofu crumbles to the sauce and simmer
Optional: add corn starch and water slurry to thicken if desired
Freeze in ziplock bags for later use