Cover tofu with a paper towel. Place a castiron skillet over it to help absorb the water. About 20 minutes.

Once water is removed from the tofu. Cube into half-inch cubes. Add gluten-free tamari (or soy sauce) and cornstarch. Toss and let it marinate for 5 minutes.

In a mortar and pestle, add Indian green chilies (or use Thai chilies) and lots of garlic.

Smash until the chilies and garlic are mashed well.

Slice the scallions, red bell pepper, broccoli florets, and onions. Roughly chop baby bok choy. Set aside.

Heat up a nonstick wok that's PFOA-free on medium heat. Once hot, add oil, and all the tofu. Let the tofu cook up on each side. This process will take anywhere from 3-5 minutes.

Tofu is done and should be slightly crispy. Remove from pan and set aside.

Heat up the same pan, once hot, add oil. I like using high heat Avocado oil. Add the smashed chilies and garlic. Cook for about 30 seconds until fragrant.

Add the scallions, red bell pepper, broccoli florets, and onions. Stirfry for 2 minutes.

Now add the baby bok choy. Stirfry for a minute until the boy choy wilts.

Add tofu. Toss gently for 1 minute.

Add the fresh rice noodles.

Drunken Noodles should be soft 5 minutes later.

Add lots of fresh Thai basil.