Stir-Fried Thai Basil Tofu with Vegetables

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 stir-fry featuring crispy tofu and colorful vegetables tossed in a savory-sweet Thai basil sauce. This Thai-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, minced garlic 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.

Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and stir-fry for 5-6 minutes until golden and lightly crisp on all sides. Remove tofu and set aside.
  2. Step 2: Add remaining 1 tbsp vegetable oil to the wok. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 medium sliced red bell pepper, 1 cup snap peas, and 1 medium julienned carrot. Stir-fry vegetables for 3-4 minutes until tender-crisp.
  4. Step 4: Return tofu to the wok. Stir in 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp brown sugar, and 1/4 tsp red chili flakes if using. Cook for 2 more minutes, stirring frequently until sauce thickens slightly and coats tofu and vegetables.
  5. Step 5: Remove from heat and stir in 1 cup packed fresh Thai basil leaves until wilted.
  6. Step 6: Serve hot with lime wedges on the side for squeezing over.

Related recipes