Slice the tofu in half and press for a minimum of 30 minutes with paper towel and a weight (I used a cutting board and some cans).
Using your hands, break up the tofu into irregular chunks.
In a bowl, combine 2 tbsp soy sauce with 1 tbsp of sesame oil and stir together.
Coat the tofu chunks in this mixture, then coat in cornstarch.
Turn on medium heat and spray the pan with oil. Pan fry the tofu until all sides are golden brown and crispy. Remove from heat and set aside.
In a bowl, combine soy sauce, water, maple syrup, cooking wine, cornstarch and ginger.
Lightly sauté the sliced garlic with sesame oil.
Pour in the sauce mixture into a pan over medium heat. Stir until it starts to thicken.
Add in the tofu, and stir until fully coated in the sauce.
Add in the fresh basil and cook for a few more minutes.