Begin by slicing the extra-firm tofu into bite-sized cubes. In a bowl, combine the tofu with vegan fish sauce, grated garlic, and a pinch of pepper, mixing well. Allow it to marinate for about 10 minutes while you prep the other ingredients.

Heat 2 tablespoons of chili oil in a wok over high heat until shimmering. Quickly add minced garlic, sliced Thai chilis, and chopped shallots. Stir-fry for 30 seconds to 1 minute until fragrant and shallots have softened.

Carefully add the marinated tofu into the hot wok, spreading it out to ensure even cooking. Sear for 1-2 minutes on each side until golden brown and slightly crispy.

Toss in your choice of green vegetables, mixing them well with the tofu. Stir-fry for about 1 minute until the veggies are tender yet vibrant.

Pour in the fresh rice noodles, along with soy sauce, dark soy sauce, and vegetarian oyster sauce around the edge of the wok. Gently toss everything together, cooking for an additional 2 minutes until the noodles are tender.

Turn off the heat and gently fold in fresh Thai or holy basil leaves, adding a burst of aromatic freshness. Serve immediately, garnished with lime wedges if desired.