Vegan Drunken Noodles

Ingredients

• 5 tablespoons (75 ml) Chinese sweet soy sauce
• 3 tablespoons (45 ml) Chinese vegetarian oyster sauce
• 3 tablespoons (45 ml) Thai soybean sauce (the label will say, “seasoning sauce”; see Cook's Note)
• 2 tablespoons (30 g) vegan sugar
• 2 teaspoons (10 ml) Sriracha
• 2 teaspoons (10 g) minced garlic
• 6 to 8 Thai basil leaves, thinly sliced
• 3 tablespoons (45 ml) canola or peanut oil
• 2 to 3 garlic cloves, minced
• 1 to 2 serrano chiles, thinly sliced
• 5 ounces (145 g) extra-firm tofu in water, drained and diced
• 1/2 medium white onion, sliced
• 3 to 4 cups (675 to 910 g) fresh rice noodles, separated
• 1 cup (240 g) loosely packed Thai basil leaves
• 1/2 cup (120 g) grape tomatoes, halved

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