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To prep, wrap a block of silken-firm tofu between kitchen towels and press down gently to release the extra water.
Slice the tofu into bite sized pieces and lightly coat it in corn flour for that extra crisp coating.
Gently heat 2 tbsp of oil in a small pan. Pan-fry tofu until golden brown on both sides flipping half way.
Once lightly crisp and golden, set the pieces aside.
Add a splash more oil if required in the same pan; and heat the garlic, chilli flakes, sesame seeds and scallions.
Stir for a few minutes until fragrant, then stir in the soy sauces and vegan oyster sauce.
Mix 2 tbsp water with ½ tbsp corn flour. Stir this corn flour slurry into the sticky garlicky sauce, mixing well to combine.
Let the sauce come to a lively simmer.
Add back the cooked tofu with heaps of fresh basil leaves. Garnish with sesame seeds and scallions, serve over rice and DIVE IN.