Quick Stir-Fried Thai Basil Tofu with Bell Peppers

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

A vibrant and fragrant stir-fry of tofu, colorful bell peppers, and fresh Thai basil leaves, ready in under 20 minutes. This Thai-inspired vegan recipe, ready in about 20 minutes, pairs firm tofu, vegetable oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 block, pressed and cut into 1/2-inch cubes firm tofu
• 3 tbsp vegetable oil
• 1 large, julienned red bell pepper
• 1 large, julienned yellow bell pepper
• 4 cloves, minced garlic cloves
• 2, thinly sliced (optional for heat) bird’s eye chilies
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp brown sugar
• 1 cup, loosely packed fresh Thai basil leaves
• 2 stalks, sliced on bias green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 14 oz firm tofu cubes and stir-fry for 5-6 minutes until golden brown on all sides. Remove tofu and set aside.
2. Step 2: In the same wok, add 4 minced garlic cloves and 2 thinly sliced bird’s eye chilies (if using). Stir-fry for 30 seconds until fragrant but not burnt.
3. Step 3: Add 1 large red bell pepper and 1 large yellow bell pepper, both julienned, to the wok. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Return tofu to the wok and add 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp brown sugar. Toss everything together for 1-2 minutes until tofu and vegetables are evenly coated and sauce is glossy.
5. Step 5: Remove from heat and fold in 1 cup fresh Thai basil leaves and 2 sliced green onions. Serve immediately with steamed jasmine rice or noodles.