Stir-Fried Garlic Tofu with Vietnamese Basil and Chili

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

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 drafted and published.

A vibrant vegan stir-fry featuring crispy tofu tossed with fragrant garlic, fresh Vietnamese basil, and spicy chili for an exciting flavor punch. This Vietnamese-inspired vegan recipe, ready in about 25 minutes, pairs extra-firm tofu, pressed 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 2, 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: 10 min Serves 2 Vietnamese cuisine 280 cal/serving

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Ingredients

14 oz extra-firm tofu, pressed and cubed
3 tbsp vegetable oil
5 garlic cloves, minced
1 cup fresh Vietnamese basil leaves
1 small red chili, thinly sliced
2 tbsp soy sauce
1 tsp brown sugar
1/4 tsp white pepper
2 stalks green onions, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed extra-firm tofu and fry for 4-5 minutes, turning occasionally, until all sides are golden and slightly crispy.
Step 2: Add 5 minced garlic cloves and 1 small thinly sliced red chili to the skillet. Stir-fry for 1 minute until garlic is fragrant but not burnt.
Step 3: Stir in 2 tbsp soy sauce, 1 tsp brown sugar, and 1/4 tsp white pepper. Toss tofu gently to coat evenly in the sauce and cook for another 2 minutes until sauce thickens slightly.
Step 4: Remove from heat and fold in 1 cup fresh Vietnamese basil leaves and 2 chopped green onions, letting the residual heat wilt the basil.
Step 5: Serve immediately over steamed jasmine rice or as a flavorful vegan main dish.