Stir-Fried Tofu with Basil and Chili

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 Thai stir-fry featuring tofu, fresh basil, and fiery chili for a balanced, fragrant dish. This Thai-inspired vegan recipe, ready in about 20 minutes, pairs firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 10 min Cook: 10 min Serves 3 Thai cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
3 tbsp vegetable oil
4 cloves, minced garlic cloves
1, thinly sliced red chili
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp brown sugar
1 cup fresh Thai basil leaves
2, sliced diagonally green onions

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok over high heat until shimmering. Add 14 oz cubed firm tofu and fry for 5-6 minutes, turning occasionally until golden and slightly crispy.
Step 2: Push tofu to one side and add 4 minced garlic cloves and 1 thinly sliced red chili, stir-frying for 30 seconds until fragrant.
Step 3: Stir tofu together with garlic and chili, then add 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp brown sugar. Toss to coat tofu evenly and cook for 1 minute until sauce thickens slightly.
Step 4: Remove from heat and fold in 1 cup fresh Thai basil leaves and 2 sliced green onions, tossing gently until basil wilts. Serve immediately with steamed rice.