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Crumble the tofu into small pieces and season lightly with a pinch of salt. Place the tofu crumbles in the air fryer basket in a single layer. Air fry at 190°C for 12-15 minutes, shaking the basket halfway through, until the tofu is golden and crisp.
In a small bowl, mix the light soy sauce, vegan oyster sauce, vegan fish sauce, dark soy sauce, and sugar until well combined. Set aside.
Heat a wok or large skillet over medium heat. Add a splash of oil. Sauté the diced shallot, minced garlic, sliced red chilies, spring onions for 2-3 minutes until fragrant. Add the baked tofu crumbles to the wok and stir to combine with the aromatics. Pour in the prepared sauce and stir until the tofu is evenly coated. Add the vegetable stock and stir well. Let it simmer for 2 minutes to allow the tofu to absorb the flavours.
Add the Thai basil leaves and sliced spring onions. Stir-fry for 1-2 minutes until the basil is wilted and everything is well mixed.
Serve immediately over rice and enjoy!