Wide rice noodles get charred in a screaming-hot wok, soaking up a glossy, savory-sweet sauce packed with garlic, sliced Thai chilies, and just enough white pepper to keep things lively. Crisped tofu cubes bring the protein and a satisfying golden crust, while broccoli and red bell pepper add crunch and color against all that dark, sticky sauce. A big handful of Thai basil goes in at the very end, wilting just enough to perfume the whole dish without losing its punch. It's the kind of high-heat, restaurant-style stir-fry that comes together fast and eats even better, especially with a squeeze of lime right before diving in. This one's a natural fit for a plant-based kitchen, no fuss required.
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If using dried wide rice noodles, soak them in room-temperature water for 20ā30 minutes until pliable but not fully soft, then drain. If using fresh rice noodles, separate them gently by hand and set aside.
In a small bowl, whisk together the soy sauce (3 tbsp), vegan oyster sauce, dark soy sauce, remaining 1 tbsp soy sauce, sugar, and white pepper until the sugar dissolves. Set aside.
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