Spicy Stir-Fried Tofu with Bell Peppers and Thai Basil

By AislePrompt Editorial · ·

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 vegan stir-fry featuring golden tofu cubes, crunchy bell peppers, and fragrant Thai basil leaves tossed in a flavorful chili-garlic sauce. This Thai-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, drained and cubed, red bell pepper, sliced into strips, green bell pepper, sliced into strips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 15 min Serves 3 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz extra-firm tofu to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add tofu cubes and fry for about 6-7 minutes, turning occasionally until all sides are golden and crisp.
  3. Step 3: Add 4 minced garlic cloves and 1 tsp red chili flakes to the wok, stir-fry for 30 seconds until fragrant but not burnt.
  4. Step 4: Toss in 1 sliced red bell pepper and 1 sliced green bell pepper, stir-fry for 3-4 minutes until peppers are tender-crisp.
  5. Step 5: Pour in 3 tbsp soy sauce and sprinkle 1 tsp brown sugar over the tofu and vegetables, stirring to coat everything evenly. Cook for 2 minutes until the sauce thickens slightly.
  6. Step 6: Remove from heat and stir in 1/2 cup fresh Thai basil leaves and 1 tbsp lime juice. Serve immediately with steamed rice or noodles.

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