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Cook rice noodles according to package instructions. Drain and set aside.
Heat oil in a large skillet or wok over medium-high heat. Add tofu cubes and fry until golden and crispy. Remove and set aside.
In the same pan, add garlic and chilies; stir-fry until fragrant.
Add bell pepper, broccoli, and snap peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Return tofu to the pan and add cooked noodles.
Pour in soy sauce, vegan oyster sauce, and maple syrup. Toss everything together to combine well.
Remove from heat, stir in lime juice and fresh basil leaves.
Garnish with chopped green onions and serve immediately.
Serving and Storage Tips
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