Stir-Fried Tofu with Fresh Basil and Thai Chili
A vibrant stir-fry featuring crispy tofu tossed with fresh Thai basil and spicy red chili in a savory sauce. This thai-inspired vegan ready in about 30 minutes pairs vegetable oil, finely minced garlic cloves, thinly sliced fresh red Thai chili 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.
Ingredients
- 14 oz block, pressed and diced into 1/2-inch cubes firm tofu
- 2 tbsp vegetable oil
- 4 cloves, finely minced garlic cloves
- 2, thinly sliced fresh red Thai chili
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 1 cup, loosely packed fresh Thai basil leaves
- 2 stalks, sliced green onions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok over medium-high heat until shimmering.
- Step 2: Add 14 oz diced firm tofu and cook, stirring occasionally, for 5-7 minutes until all sides are golden and crispy; transfer tofu to a plate.
- Step 3: In the same wok, add 4 minced garlic cloves and 2 thinly sliced fresh red Thai chilies, stir-frying for 30 seconds until aromatic.
- Step 4: Return tofu to the wok and add 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp brown sugar; toss and stir-fry for 2 minutes until tofu is evenly coated and sauce thickens slightly.
- Step 5: Remove from heat and fold in 1 cup fresh Thai basil leaves and 2 sliced green onions, stirring until the basil wilts and releases fragrance.
- Step 6: Serve immediately with steamed jasmine rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Fresh Basil and Thai Chili 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 Tofu with Fresh Basil and Thai Chili?
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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Fresh Basil and Thai Chili?
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 Tofu with Fresh Basil and Thai Chili for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
What goes well with Stir-Fried Tofu with Fresh Basil and Thai Chili?
Thai vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
