5 tablespoons sweet soy sauce*
3 tablespoons vegetarian oyster sauce*
3 tablespoon Maggi sauce*
1 tablespoon sugar
2 teaspoons sriracha sauce
2 cloves minced garlic
6-8 basil leaves cut into thin strips**
3 tablespoons peanut oil
2-3 cloves of garlic
1-2 serrano peppers, thinly sliced
5 ounces extra firm tofu, cut into bite-sized chunks
½ medium white onion, sliced
3-4 cups fresh rice noodles*
½ cup grape tomatoes, halved
1 cup basil leaves, loosely packed**
First combine all the ingredients for the sauce in a glass and set that shit aside.
When you're ready to get cooking, heat the oil over a medium-high heat in a large saute pan. When the pan starts to slightly smoke, add the garlic and saute until it starts to brown. Stir in the peppers, diced tofu, and onions, folding constantly until the tofu starts to get a little golden, 1-2 minutes.
Add the fresh rice noodles and saute until they are soft and slightly browned on the edges, about 2 minutes. Add the sauce, tomatoes, and basil and toss them together to combine for about 3-5 minutes. Makes sure the noodles completely absorb the sauce and then serve right way.
* try your local thai market for this, like Bangkok Market here in LA or you can easily find online
** you should try and use Thai basil here but you can just sub with what you find at the neighborhood grocery store