Vegan Drunken Noodles

Name: Vegan Drunken Noodles
Ingredients: 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; 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