Begin by cutting the tofu into bite-sized cubes and placing them in a bowl. Drizzle with vegan fish sauce, add the freshly grated garlic, and season with pepper. Toss everything together to coat the tofu evenly, then let it marinate for about 10 minutes to soak in the flavors while you prepare the other ingredients.

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers. Add the minced garlic, sliced chili, and chopped shallot, stir-frying for 30-60 seconds or until fragrant and lightly golden.

Carefully add the marinated tofu to the hot wok, spreading it out in a single layer. Let it sear for 1-2 minutes on each side without stirring to achieve a golden brown crust.

Once the tofu is nicely browned, toss in your chosen vegetables such as bok choy or broccoli. Stir-fry for about 1 minute until they are bright and slightly tender but still crisp.

Introduce the fresh or soaked rice noodles into the wok along with the vegan fish sauce, soy sauce, dark soy sauce (if using), and vegetarian oyster sauce. Use tongs to gently toss everything together for about 2 minutes.

Once everything is combined, turn off the heat and fold in the fresh basil leaves, allowing the residual heat to release their aroma. Serve immediately, garnished with a lime wedge for added zest.