Step 1

Drain and press the tofu. Once the tofu is ready, preheat the oven to 425 degrees(F).

Step 2

Cut the tofu into cubes, then place on a large sheet pan. Drizzle with the olive oil and sprinkle with a pinch of salt. Toss to coat the tofu then spread the tofu cubes out in a single layer.

Step 3

Bake for 10 minutes, flip the tofu then bake for another 10-15 minutes or until the tofu is brown and crispy on the outside.

Step 4

While the tofu is baking, cook the noodles according to package directions, then drain and set aside.

Step 5

As the tofu and noodles cook, you can make the sauce. Whisk together the soy sauce, vegetable broth, rice wine vinegar, garlic, ginger and cornstarch. Set aside.

Step 6

Once the tofu and noodles are done, in a large non-stick or cast iron skillet, heat the brown sugar, maple syrup and water on medium high. Bring to a simmer and reduce heat to medium low.

Step 7

Whisk until brown sugar has dissolved, then simmer, reducing heat as needed until the sugar and maple syrup have thickened slightly. 3-5 minutes.

Step 8

Now stir in the black pepper and the chilies if using.

Step 9

Add the tofu to the skillet, and toss to coat the tofu in the caramel. Then add the noodles and toss to coat.

Step 10

Next, pour the sauce you made into the skillet and toss to combine everything. Let simmer for a few more minutes until the sauce thickens. The cornstarch will help the sauce thicken, but you will need to make sure the sauce cooks for a few minutes to make that happen.

Step 11

Taste and adjust seasoning. Serve immediately topped with Thai basil if desired.