Step 1

Cook the noodles according to the package directions (either by soaking or boiling) until al dente.

Step 2

Drain the noodles into a colander when finished, then rinse them well with cold water.

Step 3

While the noodles cook, stir the soy sauce, dark mushroom soy sauce, water, brown sugar, sambal oelek, and cornstarch together in a small bowl.

Step 4

Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium heat. Add the tofu cubes and cook them for about 10 minutes, flipping them once or twice, until browned on multiple sides.

Step 5

Remove the tofu from the skillet and transfer it to a plate.

Step 6

Add the remaining tablespoon of oil to the skillet. Once the oil is hot, add the shallots. Sweat the shallots for about 5 minutes, stirring occasionally, until they start to soften.

Step 7

Add the garlic, ginger, and white parts of the scallions. Sauté everything together for about 1 minute, until the mixture becomes very fragrant.

Step 8

Raise the heat to high then add the jalapeño and bell pepper. Stir-fry the peppers for about 2 minutes, until they become tender-crisp and intensify in color.

Step 9

Add the noodles and cooked tofu to the skillet, and carefully pour in the sauce. Toss everything well to combine the ingredients, and cook the mixture briefly, just until the sauce thickens, about 1 minute.

Step 10

Remove the skillet from heat and stir in the green parts of your scallions and basil.

Step 11

Divide the noodles onto plates and serve with lime wedges on the side.