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Combine ingredients in a bowl and whisk together, or add ingredients to a small blender and blend until smooth.
If using tofu, press tofu and cut it into bite-sized cubes.
Pour half the stir fry sauce over the cut tofu and refrigerate overnight. I suggest rotating the container so the marinade is absorbed into the tofu.
Cook the tofu in an air-frier skillet, or bake in the oven.
Prepare the noodles following the package instructions; set aside.
In a wok or large skillet, cook the garlic, onions, and mushrooms over medium heat until the onions are translucent, about 3 minutes.
Add the carrots and broccoli. Stir in the wok/or skillet and cook for another 5 -7 minutes, rotating the vegetable in the pan.
Add the sliced bell peppers; cook for 1 minute, and transfer the vegetables to a bowl (cover to keep warm).
Heat the pan to medium-high; add the cooked noodles, pour ½ of the stir fry sauce, and toss the noodles until heated through.
Pour the noodles onto a large platter or large bowl. Add the cooked vegetables and tofu, if using.
Drizzle the remaining sauce over the vegetables.
Garnish with Thai basil leaves, scallions, and sesame seeds.