Crumble the pressed tofu by hand into small, irregular pieces to create maximum surface area for browning.

Heat the vegetable oil in a wok or heavy skillet over high heat until it begins to shimmer.

Sauté the garlic, shallots, and chilies for 30 seconds until aromatic and the shallots turn translucent.

Add the crumbled tofu to the pan and spread into an even layer; sear undisturbed for 3 minutes, then stir-fry for an additional 3 minutes until edges are crispy and golden.

Add the mushroom sauce, light soy sauce, dark soy sauce, sugar, and water to the wok, stirring rapidly to deglaze the pan and coat the tofu.

Turn off the heat and immediately toss in the holy basil leaves, stirring until they are just wilted by the residual heat.

Serve immediately, traditionally accompanied by jasmine rice and an optional fried egg.