Start by bringing a pot of water to a rolling boil. Add the dry vermicelli or bean threads and let them soak for 8-10 minutes. Drain and rinse under cold water, then set aside.

In a mixing bowl, combine the soy sauce, vegetarian oyster sauce, coconut sugar, dark soy sauce, and sriracha. Whisk until the sugar dissolves.

Press the tofu to remove moisture, cut into cubes. Heat a non-stick pan over medium-high heat, add oil, and fry tofu until golden brown, about 8-10 minutes.

Remove tofu, add more oil if needed, and stir-fry the bell pepper, onion, and garlic for about 4-5 minutes.

Add the soaked vermicelli noodles to the sautéed vegetables, pour the prepared sauce over and toss together. Cook for an additional 4-5 minutes.

Stir in half of the basil leaves, remove from heat, and serve topped with remaining basil.