Spicy Stir-Fried Tofu with Bell Peppers and Thai Basil
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 (vegan) ready in about 30 minutes pairs extra-firm tofu, drained and cubed, vegetable oil, garlic cloves, minced 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.
Ingredients
- 14 oz extra-firm tofu, drained and cubed
- 1 medium red bell pepper, sliced into strips
- 1 medium green bell pepper, sliced into strips
- 3 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 1 tsp red chili flakes
- 3 tbsp soy sauce
- 1 tsp brown sugar
- 1/2 cup Thai basil leaves
- 1 tbsp lime juice
Instructions
- Step 1: Press 14 oz extra-firm tofu to remove excess moisture, then cut into 1-inch cubes.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Spicy Stir-Fried Tofu with Bell Peppers and Thai Basil take to make?
Total time is about 30 minutes (15 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 Spicy Stir-Fried Tofu with Bell Peppers and Thai Basil?
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 Spicy Stir-Fried Tofu with Bell Peppers and Thai Basil?
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 Spicy Stir-Fried Tofu with Bell Peppers and Thai Basil 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 Spicy Stir-Fried Tofu with Bell Peppers and Thai Basil 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.
