Stir-Fried Thai Basil Tofu with Bell Peppers

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A vibrant stir-fry showcasing firm tofu and colorful bell peppers in a fragrant Thai basil sauce with garlic and chili. This Thai-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, red bell pepper, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 block, drained and cubed into 1-inch pieces firm tofu
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 5, minced garlic cloves
• 1 cup, loosely packed fresh Thai basil leaves
• 3 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp (or vegetarian oyster sauce) oyster sauce
• 1 tsp (optional) fish sauce
• 1 tsp brown sugar
• 1/2 tsp red chili flakes
• 2 tbsp water

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz cubed firm tofu and stir-fry for 5-6 minutes until golden on all sides. Remove tofu and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the wok. Add 5 minced garlic cloves and 1/2 tsp red chili flakes; stir-fry for 30 seconds until fragrant but not burnt.
3. Step 3: Add 1 sliced red bell pepper and 1 sliced green bell pepper. Stir-fry for 3-4 minutes until slightly tender but still crisp.
4. Step 4: Return tofu to the wok and add 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce (if using), 1 tsp brown sugar, and 2 tbsp water. Stir well and cook for 2 minutes until sauce thickens and coats ingredients.
5. Step 5: Remove from heat and stir in 1 cup fresh Thai basil leaves until wilted and fragrant. Serve hot over steamed jasmine rice.