Pan-Seared Tofu with Thai Basil and Tamarind Glaze
Crisp tofu cubes glazed with tangy tamarind sauce and fresh Thai basil for a vibrant vegetarian main course. This thai-inspired vegetarian ready in about 22 minutes pairs neutral oil (canola or vegetable), garlic cloves, minced, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 3 tbsp neutral oil (canola or vegetable)
- 2 cloves garlic cloves, minced
- 2 tbsp tamarind paste
- 1 tbsp brown sugar
- 2 tbsp soy sauce
- 1/4 cup water
- 1/2 cup fresh Thai basil leaves
- 1/4 tsp red chili flakes (optional)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp neutral oil in a large nonstick skillet over medium-high heat. Add 14 oz extra-firm tofu cubes and cook for 3-4 minutes on each side until golden and crisp.
- Step 2: Lower heat to medium and add 2 minced garlic cloves, sautéing for 30 seconds until fragrant.
- Step 3: Stir in 2 tbsp tamarind paste, 1 tbsp brown sugar, 2 tbsp soy sauce, and 1/4 cup water. Cook for 3-4 minutes, stirring frequently, until the glaze thickens and coats the tofu.
- Step 4: Remove from heat and fold in 1/2 cup fresh Thai basil leaves and 1/4 tsp red chili flakes if using, tossing gently to wilt the basil.
- Step 5: Serve immediately over steamed jasmine rice or your choice of grain.
Frequently asked questions
How long does Pan-Seared Tofu with Thai Basil and Tamarind Glaze take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Tofu with Thai Basil and Tamarind Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, minced from drying out.
Can I substitute ingredients in Pan-Seared Tofu with Thai Basil and Tamarind Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Tofu with Thai Basil and Tamarind Glaze for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Tofu with Thai Basil and Tamarind Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
