In a small bowl, combine 2 tbsp vegan oyster sauce, 2 tbsp soy sauce, 1 tbsp black sesame oil, ½ tsp white pepper, 1 tsp sugar, ¼ tsp five-spice powder, and 2-3 tbsp water. Stir until the sugar dissolves into a thin, pourable sauce.

Pour the sauce into a small pot and bring to a boil over medium heat. When small bubbles appear, add a small pinch of Sichuan peppercorns and simmer for about 10 seconds for aroma, then remove the peppercorns and turn off the heat.

Stir the finely chopped Thai basil into the warm sauce and let it sit — the residual heat releases the herb's fragrance without overcooking it.

Add a generous amount of oil to a frying pan over medium heat. Pan-fry the bean curd sheets until golden and crispy on both sides. The crispy crust is essential — it lets the sheets soak up the sauce without turning mushy.

Remove the fried bean curd sheets and dip them into the Thai basil sauce, letting them soak for about 30 seconds until they absorb the flavor. Do not let them boil in the sauce or they will become soft.

Cut the sauced bean curd sheets into bite-size pieces, arrange on a plate, and drizzle with one more spoonful of sauce. Sprinkle with white sesame seeds if desired. Serve immediately with steamed rice.