Step 1

Combine ingredients in a bowl and whisk together, or add ingredients to a small blender and blend until smooth.

Step 2

If using tofu, press tofu and cut it into bite-sized cubes.

Step 3

Pour half the stir fry sauce over the cut tofu and refrigerate overnight. I suggest rotating the container so the marinade is absorbed into the tofu.

Step 4

Cook the tofu in an air-frier skillet, or bake in the oven.

Step 5

I often cook my tofu ahead of time, return it to the container with the extra marinade, and then reheat the tofu when I use it for the stir fry.

Step 6

Reheat the tofu in the microwave, or reheat it by adding it to the vegetables in the last few minutes of cooking.

Step 7

Prepare the noodles following the package instructions; set aside.

Step 8

In a wok or large skillet, cook the garlic, onions, and mushrooms over medium heat until the onions are translucent, about 3 minutes.

Step 9

Add the carrots and broccoli. Stir in the wok/or skillet and cook for another 5 -7 minutes, rotating the vegetable in the pan.

Step 10

Add the sliced bell peppers; cook for 1 minute, and transfer the vegetables to a bowl (cover to keep warm).

Step 11

Heat the pan to medium-high; add the cooked noodles, pour 1/2 of the stir fry sauce, and toss the noodles until heated through.

Step 12

This should only take a minute or two.

Step 13

Pour the noodles onto a large platter or large bowl. Add the cooked vegetables and tofu, if using.

Step 14

Drizzle the remaining sauce over the vegetables.

Step 15

Garnish with Thai basil leaves, scallions, and sesame seeds.