Quick Stir-Fried Thai Basil Tofu with Vegetables
A vibrant and aromatic stir-fry featuring crispy tofu and colorful vegetables tossed in a savory Thai basil sauce. This thai-inspired vegan (vegetarian) ready in about 22 minutes pairs vegetable oil, minced garlic cloves, thinly sliced red chili 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, 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Stir-Fried Thai Basil Tofu with Vegetables 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 Quick Stir-Fried Thai Basil Tofu with Vegetables?
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 vegetable oil from drying out.
Can I substitute ingredients in Quick Stir-Fried Thai Basil Tofu with Vegetables?
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 Quick Stir-Fried Thai Basil Tofu with Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Quick Stir-Fried Thai Basil Tofu with Vegetables 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.
