Stir-Fried Thai Basil Tofu with Bell Peppers and Garlic

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant stir-fry combining crispy tofu, colorful bell peppers, and fresh Thai basil leaves in a savory garlic sauce, perfect for a quick vegetarian dinner. This Thai-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu cubed, red bell pepper sliced, green bell pepper sliced 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 firm tofu cubed
• 1 medium red bell pepper sliced
• 1 medium green bell pepper sliced
• 5 garlic cloves minced
• 1 cup fresh Thai basil leaves
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (vegetarian if preferred)
• 1 tsp brown sugar
• 3 tbsp vegetable oil
• 1/4 tsp red chili flakes
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil and sauté 5 minced garlic cloves for 30 seconds until fragrant but not browned.
3. Step 3: Add 1 sliced red bell pepper and 1 sliced green bell pepper, stir-frying for 3-4 minutes until slightly tender but still crisp.
4. Step 4: Return the tofu to the skillet and add 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp brown sugar, 1/4 tsp red chili flakes, and 1/2 tsp black pepper. Stir everything together and cook for 2 minutes until the sauce thickens slightly.
5. Step 5: Remove from heat and toss in 1 cup fresh Thai basil leaves, stirring until wilted and fragrant. Serve immediately with steamed jasmine rice.