Step 1

Prior to doing anything, press your tofu for 20-30 minutes. This is the tofu press I use and I love it. When cooking with tofu, it's best NOT TO SKIP THIS STEP if you want the crispiest tofu ever.

Step 2

Once tofu pressing is complete, cut block into cubes.

Step 3

While tofu is pressing, put a pot of water on the stove with a bit of sea salt and bring to a boil. Add Thai Rice Noodles (these are my favorite as they don't clump together) and cook according to the instructions on the package. Be careful not to overcook. Drain and rinse with cold water. Place back in pot with a bit of cold water to prevent noodles from sticking. Set aside.

Step 4

Combine vegan oyster sauce, vegan fish sauce, maple syrup, tamari, rice vinegar, ginger, chili paste and 3/4 cup vegetable broth in a bowl. Set aside.

Step 5

Heat sesame oil in a large wok or skillet for 1-2 minutes over medium heat. Add tofu, sea salt and black pepper. Stir and sauté over medium heat, frequently turning. You want the tofu to be brown and crispy but not burned.

Step 6

Once tofu is brown and crispy, add garlic and shallots and sauté until fragrant.

Step 7

Add carrots, red bell pepper, zucchini, jalapeño peppers and green onions,. Sauté for about 5 minutes just until vegetables begin to soften.

Step 8

Pour in sauce and stir, completely coating tofu and vegetables.

Step 9

Add rice noodles (drain first) and toss to combine making sure sauce is well-incorporated into the noodles.

Step 10

Remove from heat and stir in Thai basil, just until wilted. Divide into bowls. Top with green onions, a squeeze of lime and more Thai basil. Enjoy!