Stir-Fried Thai Basil Tofu with Vegetables
A vibrant stir-fry featuring crispy tofu and colorful vegetables tossed in a savory-sweet Thai basil sauce. This thai-inspired vegan (vegan) ready in about 30 minutes pairs pressed and cubed 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.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 3 tbsp vegetable oil
- 4 cloves minced garlic
- 1 medium sliced red bell pepper
- 1 cup snap peas
- 1 medium, julienned carrot
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tsp brown sugar
- 1 cup, packed fresh Thai basil leaves
- 1/4 tsp (optional) red chili flakes
- for serving lime wedges
Instructions
- 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.
- Step 2: Add remaining 1 tbsp vegetable oil to the wok. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant.
- 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.
- 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.
- Step 5: Remove from heat and stir in 1 cup packed fresh Thai basil leaves until wilted.
- Step 6: Serve hot with lime wedges on the side for squeezing over.
Frequently asked questions
How long does Stir-Fried Thai Basil Tofu with Vegetables 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 Stir-Fried Thai Basil Tofu with Vegetables?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Thai Basil Tofu with Vegetables?
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 Stir-Fried Thai Basil Tofu with Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Thai Basil Tofu with Vegetables 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.
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