Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Prepare the Sauce:
In a small bowl, whisk together soy sauce, dark soy sauce, vegan oyster sauce, maple syrup, rice vinegar, and chili paste. Set aside.
Cook the Tofu (Optional):
If using tofu, pan-fry or air-fry the cubes until golden and crispy. Set aside.
Heat the Oil:
In a large skillet or wok, heat sesame oil over medium heat. Add minced garlic and chopped chili, and sauté for 30 seconds until fragrant.
Add the Vegetables:
Toss in the broccoli, bell peppers, carrots, and baby corn. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Combine Noodles and Sauce:
Add the cooked rice noodles and tofu to the skillet. Pour the sauce over the top and toss everything together to coat evenly. Stir-fry for 2-3 minutes.
Add Thai Basil:
Turn off the heat and gently stir in the fresh Thai basil leaves, allowing them to wilt slightly.
Serve:
Divide the noodles into bowls and serve immediately. Garnish with lime wedges or extra chili for added zest.
Serving and Storage Tips:
