Start by pressing the tofu for about 15 minutes to remove excess moisture. Cube into bite-sized pieces.

Heat vegetable oil in a skillet, add tofu, and pan-fry until golden brown, about 8-10 minutes. Remove and set aside.

In a bowl, whisk together the vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, rice vinegar, and vegetable broth to make the sauce.

Prepare the noodles; for fresh noodles, rinse under warm water and drain. For dried noodles, cook according to package instructions until al dente.

Heat oil in a wok, add minced garlic and chilies, and stir for about 30 seconds. Then add sliced onion and julienned carrot, cooking until softened.

Toss in Chinese broccoli and bell pepper, stir-frying until tender-crisp, about 2-3 minutes.

Add prepared noodles and crispy tofu to the wok, gently tossing everything together for 2-3 minutes.

Pour the sauce over the noodle and vegetable mixture, tossing continuously for 2-3 minutes until evenly coated.

Add fresh basil leaves and cook for another 30 seconds until fragrant. Serve hot.