Quick Stir-Fried Thai Basil Tofu with Vegetables

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant and aromatic stir-fry featuring crispy tofu and colorful vegetables tossed in a savory Thai basil sauce. This Thai-inspired vegan recipe (vegetarian), ready in about 22 minutes, pairs extra-firm tofu, vegetable oil, garlic cloves 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.

Prep: 10 min Cook: 12 min Serves 4 Thai cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cubed into 1-inch pieces extra-firm tofu
3 tbsp vegetable oil
3 minced garlic cloves
1 thinly sliced red chili
1 medium, sliced into strips red bell pepper
1 cup trimmed snap peas
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp brown sugar
1 cup loosely packed fresh Thai basil leaves
1 tbsp lime juice

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 14 oz cubed extra-firm tofu and sauté for 5-6 minutes, turning occasionally until all sides are golden and crisp.
Step 2: Add 3 minced garlic cloves and 1 thinly sliced red chili to the pan, stir-frying for 30 seconds until fragrant.
Step 3: Toss in 1 medium sliced red bell pepper and 1 cup snap peas, stir-frying for 2-3 minutes until vegetables are crisp-tender.
Step 4: Stir together 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp brown sugar, then pour over the tofu and vegetables. Stir fry for another 1-2 minutes until sauce thickens slightly and coats everything.
Step 5: Remove from heat and stir in 1 cup loosely packed fresh Thai basil leaves and 1 tbsp lime juice. Toss gently just until basil wilts. Serve immediately with steamed rice or noodles.