Fry the crumbled tofu until any water has been released and the tofu is dry, but don't brown it.
Stir in the shallot, garlic and chillies, and leave to cook for a couple of minutes until the shallot has softened.
Add the sugar, soy sauce, vegetarian oyster sauce and vegetables and fry for a few minutes until the veg is hot.
Remove the wok from the heat and stir in the basil leaves, and allow to wilt from the residual heat. Serve with Jasmine rice.