Heat 1 TB oil in a large pan and add the tofu. Cook for a few minutes on each side until golden brown. Remove from pan and set aside. (see tofu notes)
In the same pan, heat 1 TB oil and add onions and garlic. Cook for 3-5 minutes until onion is translucent.
Add mushrooms and bok choy (as well as another TB of oil if needed) and cook until tender.
Meanwhile, heat a large pot of water for rice noodles. When water is boiling, turn off heat and add rice noodles for about 4 minutes or until al dente. You don't want them too soft because they will cook more later on. When noodles are al dente, drain and add to the pan with the vegetables.
Whisk together the sauce ingredients, add to pan and cook everything for another 3-5 minutes.
Turn off heat and add basil and mix through.
Fold in tofu and top with sesame seeds.
*Feel free to use any vegetables you would like.**If you can't Thai holy basil or Thai basil, you can always substitute regular sweet basil, but it will be a little less "spicy".***If you like your dishes less spicy cut down the chili paste by half and use less Thai holy basil. TOFU NOTESYou can use packaged pre-cooked tofu if you'd like. Just heat it up in the pan with a little olive oil.If you have some extra time before dinner and would like to make the tofu even tastier, you can double the sauce and use half to marinate the tofu for up to an hour before cooking.