Ingredients
Wet
- 2 Tbsp Vegan oyster sauce (mushroom sauce) (or vegetarian stir-fry sauce)
- 2 Tbsp Low-sodium soy sauce
- 1.5 Tbsp Dark soy sauce (for deep color and caramel flavor)
- 1 Tbsp Pure maple syrup
- 1 tsp Toasted sesame oil
- 2.5 Tbsp Avocado oil (divided; for pan-frying tofu and stir-frying)
Dry
- 8 oz Wide rice noodles (dry weight; wide stick noodles)
- 1 Tbsp Cornstarch (for crisping the tofu)
- 0.25 tsp White pepper (ground)
Other
- 14 oz Extra-firm tofu (pressed, drained, and cut into 3/4-inch cubes)
- 2.5 cup Broccoli florets (cut into bite-sized florets)
- 1.5 cup Thai holy basil or Thai basil (fresh leaves, loosely packed)
- 5 cloves Garlic (finely minced)
- 3 qty Thai bird's eye chilies (minced or crushed (adjust to heat preference))
- 0.5 medium Yellow onion (sliced thick)
- 0.5 medium Red bell pepper (sliced into thin strips)
Method
- 1. Cook the wide rice noodles according to package instructions until just al dente. Drain and rinse under cold water to halt cooking, then lightly toss with a few drops of oil to prevent sticking.
- 2. In a small bowl, whisk together the vegan oyster sauce, soy sauce, dark soy sauce, maple syrup, sesame oil, and ground white pepper. Set the sauce aside.
- 3. Toss the cubed tofu with cornstarch and a pinch of salt until lightly coated. Heat 1.5 tablespoons of avocado oil in a large wok or skillet over medium-high heat. Add the tofu cubes and sear until golden and crisp on all sides, about 6–8 minutes. Transfer tofu to a plate.
- 4. Add the remaining 1 tablespoon of avocado oil to the hot wok. Add the minced garlic, Thai chilies, and sliced onion. Stir-fry vigorously for 1 minute until fragrant.
- 5. Add the broccoli florets and red bell pepper strips. Stir-fry for 2–3 minutes, adding 1–2 tablespoons of water if needed to generate steam to help soften the broccoli.
- 6. Push the vegetables to one side of the wok. Add the cooked rice noodles, crisped tofu, and pour the prepared sauce over everything. Toss rapidly over high heat for 1–2 minutes until the noodles are uniformly coated and slightly charred.
- 7. Turn off the heat. Add the fresh Thai basil leaves immediately and toss gently until the leaves wilt from the residual heat. Serve hot.
Chef's notes
If fresh wide rice noodles are available at your local Asian market, use 12 oz of fresh noodles instead of dried. Simply microwave or steam them briefly to separate the strands before adding to the wok.