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Combine all the ingredients for the tofu in a mixing bowl and let it marinate while preparing other ingredients, about 10 minutes.
Heat a large skillet or a wok over high heat; add oil swirl to coat. Add the garlic, chili, and shallot, stir fry for 30 seconds to 1 minute.
Add the marinated tofu and sear them for 1 to 2 minutes on each side. Add more oil if needed. Now add in your choice of vegetable and stir fry for 1 minute.
Add the noodles, vegan fish sauce, soy, dark soy, vegetarian oyster sauce, and agave nectar around the edge of the wok/skillet. Toss and stir everything together for 2 minutes. If your noodles are not done, add 1 tbsp of water at a time until it’s done. If the noodles are sticking too much, add 1 tbsp oil at a time. Fresh noodles will break down, and it’s ok.
Turn off the heat and add the basil leaves. Toss everything together and serve immediately with a lime wedge if you like. Enjoy!