Press the tofu to remove excess moisture for about 15 minutes and then slice it into cubes.

Heat a non-stick skillet or wok over medium-high heat and add sesame oil. Cook the tofu cubes until golden brown and crispy for 5–7 minutes.

Remove the browned tofu and set aside. In the same skillet, add more sesame oil, sliced onions, and minced garlic. Sauté until fragrant, about 1 minute.

Add the bell peppers and carrots; cook for 3–4 minutes until they begin to soften.

Add the snow peas and cook for an additional 2 minutes. Mix the soy sauce, oyster sauce, and sugar in a bowl, then pour it over the vegetables.

Return the tofu to the skillet and add Thai basil. Stir for 1–2 minutes until the basil wilts.

Check seasoning and adjust with chili paste or lime juice if desired. Serve warm over rice or noodles.