Drain excess water from the tofu. I like to wrap my tofu in a towel and placing a flat heavy plate or surface on top for 10-15 minutes. You can also use a tofu press. Afterwards, slice the tofu into3/4-inch cubes.

Mix all sauce ingredients together until sugar is dissolved.

Cook or prepare noodles according to package instructions until chewy. If using rice stick/noodles, simply soak them in boiling hot water until pliable.

Heat a non-stick pan or skillet. Add in 2 tbsp oil. Once hot, add in the tofu cubes. Cook over medium high heat for 3-4 minutes on each side until lightly brown. Once the tofu are lightly crisp. Add in the garlic. Sauté for a few minutes. Add in the basil leaves. Cook with the tofu for a few minutes then add in the sauce mix.

Leave to simmer over medium heat until sauce slightly thickens from the cornstarch. Add in the noodles into the sauce and mix well. Leave to cook for a few minutes until the sauce absorbs some of the sauce.

Season with some salt and pepper to taste, if needed. Top with some fresh chili, if desired. Enjoy while hot!

Chop off the top ends and stem of the chilies. Place the chilies and garlic cloves in a food processor. Process until finely minced.

Heat a saucepan. Add in 3/4 cup neutral oil. Season with salt, sugar, and five spice powder. Add in the rest of the herbs and spices, if using.

Leave to simmer over medium heat. Add in the minced garlic and chili. Cook over medium heat, stirring every few minutes until the chilies have turned in a much darker share of red, around 25 minutes.

Turn off heat and then leave to cool. Store in an air-tight container or jar in a cool, dark place until ready to use. Can be stored for up to 3 months.