Spread tofu over paper towel lined baking sheet and let drain for 20 minutes. Gently pressed dry with paper towels and seasoned with salt and pepper.

Meanwhile, process 1 cup basil, garlic and chilies in food processor until finally chopped. Transfer 1 tablespoon basil mixture to small bowl and stir in vegan fish sauce, vegan oyster sauce, sugar, and vinegar. Transfer remaining basil mixture to 12 inch nonstick skillet.

Pulse tofu in food processor, until coarsely chopped (3 to 4 pulses). Line baking sheet with clean paper towels. Spread processed tofu over prepared baking sheet and press gently with paper towels to dry.

Stir, tofu, shallots, and oil into skillet with basil mixture and cook over medium heat, stirring occasionally, until tofu and shallots are browned, 10 to 15 minutes.

Add reserved basil mixture and continue to cook, stirring constantly, until well coated, about one minute. Stir in remaining one cup basil and cook — stir constantly until wilted (30 to 60 seconds). 

Take off of heat and stir in peanuts. 

Transfer mixture to platter and serve with lettuce leaves, steamed rice, pepper flakes, extra vegan fish sauce, and extra vinegar.