Ingredients

• 14 ounce extra-firm tofu, pressed and cubed
• 8 ounce dried rice noodles
• 3 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 4 clove garlic, minced
• 2 Thai bird's eye chilies, thinly sliced
• 3 tablespoon soy sauce
• 2 tablespoon fish sauce
• 1 tablespoon palm sugar
• 1 tablespoon fresh lime juice
• 0.25 cup fresh Thai basil, leaves only
• 2 tablespoon sesame seeds
• 2 green onions, sliced

Steps

1. Drain and press the tofu block firmly between clean kitchen towels or paper towels for 5-10 minutes to remove excess moisture. This helps it become crispy when cooked.
2. Cut the pressed tofu into ¾-inch cubes.
3. Bring a large pot of water to a boil and cook the rice noodles according to package directions (usually 6-8 minutes). Drain well in a colander and set aside.
4. While the noodles cook, prepare all ingredients: slice the bell pepper and onion, mince the garlic, slice the chilies, and chop the Thai basil and green onions. Keep them in separate piles on the cutting board.
5. In a small bowl, whisk together the soy sauce, fish sauce, palm sugar, and lime juice until the sugar dissolves. Taste and adjust to your preference (add more lime juice for tanginess, more soy sauce for saltiness).
6. Heat a wok or large skillet over medium-high heat. Add 1.5 tablespoons of vegetable oil.
7. When the oil is shimmering, carefully add the tofu cubes in a single layer (work in batches if needed to avoid crowding). Allow them to sear undisturbed for 3-4 minutes until golden brown on the bottom.
8. Stir the tofu gently and continue cooking for another 3-4 minutes, turning occasionally, until all sides are crispy and golden. Transfer to a clean plate.
9. Add the remaining 1.5 tablespoons of oil to the wok. Add the sliced onions and sauté for 2 minutes until softened.
10. Add the minced garlic and sliced chilies. Stir-fry for 30 seconds until fragrant.
11. Add the sliced bell pepper and stir-fry for 2-3 minutes until the peppers are tender-crisp but still vibrant in color.
12. Return the crispy tofu to the wok and add the cooked rice noodles. Pour the sauce mixture over everything.
13. Toss everything together vigorously for 2-3 minutes, using a slotted spatula to gently combine without breaking up the tofu. The sauce should coat the noodles evenly.
14. Remove from heat and fold in most of the fresh Thai basil leaves, reserving a small handful for garnish.
15. Divide the stir-fry among four bowls or plates. Top each serving with sesame seeds, sliced green onions, and reserved Thai basil leaves.