Start by draining the firm tofu and patting it dry with a kitchen towel. Cut it into cubes.

Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat. Add the tofu and cook until golden and crispy on all sides (about 8-9 minutes). Remove from the pan and set aside.

In a large pot, bring water to a boil and add the vermicelli noodles. Cook according to package instructions (typically, 3-4 minutes), until al dente. Drain and rinse under cold water to stop the cooking process.

In the same pan used for the tofu, add the remaining tablespoon of vegetable oil. Sauté the minced garlic for about 30 seconds until fragrant.

Add the sliced bell pepper and carrots, cooking for another 3-4 minutes or until slightly tender.

Lower the heat and add the cooked vermicelli noodles and crispy tofu back into the pan. Pour in the soy sauce and toss everything together gently, ensuring that the noodles and tofu are coated well.

Finally, add the fresh basil leaves and chopped green onions. Toss again to incorporate. Remove from heat and enjoy immediately!