Quick Stir-Fry Thai Basil Tofu with Bell Peppers
A lively vegan stir-fry bursting with fragrant Thai basil, colorful bell peppers, and crispy tofu for a quick weeknight dinner. This Thai-inspired vegan recipe, ready in about 25 minutes, pairs vegetable oil, garlic cloves, minced, red bell pepper, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 firm tofu, pressed and cut into 1-inch cubes
- 3 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, sliced thin
- 1 medium yellow bell pepper, sliced thin
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 cup fresh Thai basil leaves
- 1/4 tsp red chili flakes (optional)
- 4 wedges lime wedges (for serving)
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to the wok. Sauté 3 minced garlic cloves for 30 seconds until fragrant but not browned.
- Step 3: Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the wok. Stir-fry for 3-4 minutes until peppers are slightly tender but still crisp.
- Step 4: Return the crispy tofu to the wok. Stir in 3 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 tsp red chili flakes if using. Toss everything together and cook for 2 minutes until sauce thickens slightly.
- Step 5: Remove from heat and fold in 1 cup fresh Thai basil leaves until wilted. Serve immediately with 4 lime wedges to squeeze over the dish for a bright finish.
Frequently asked questions
How long does Quick Stir-Fry Thai Basil Tofu with Bell Peppers take to make?
Total time is about 25 minutes (10 min prep + 15 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-Fry Thai Basil Tofu with Bell Peppers?
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-Fry Thai Basil Tofu with Bell Peppers?
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-Fry Thai Basil Tofu with Bell Peppers 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 Quick Stir-Fry Thai Basil Tofu with Bell Peppers vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
