Vegan Drunken Noodles

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Sauce:

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

Drunken Noodles:

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