Stir-Fried Tofu with Garlic and Basil
A quick and fragrant stir-fry featuring crispy tofu cubes tossed with garlic, fresh basil, and a savory soy sauce glaze for a vibrant vegetarian dish. This thai-inspired vegan (vegetarian) ready in about 22 minutes pairs vegetable oil, thinly sliced garlic cloves, fresh Thai basil leaves 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 cut into 1-inch cubes firm tofu
- 3 tbsp vegetable oil
- 5 cloves, thinly sliced garlic cloves
- 1 cup fresh Thai basil leaves
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (or vegetarian substitute)
- 1 tsp brown sugar
- 1/4 tsp (optional) red chili flakes
- 2 stalks, sliced diagonally green onions
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz pressed firm tofu cubes and stir-fry for 6-7 minutes, turning occasionally, until all sides are golden and crisp.
- Step 2: Add 5 thinly sliced garlic cloves to the wok and stir-fry for 30 seconds until fragrant but not browned.
- Step 3: Stir in 3 tbsp soy sauce, 1 tbsp oyster sauce (or vegetarian substitute), 1 tsp brown sugar, and 1/4 tsp red chili flakes if using. Toss to coat the tofu evenly and cook for 1-2 minutes until the sauce thickens slightly.
- Step 4: Remove from heat and fold in 1 cup fresh Thai basil leaves and 2 sliced green onions just until the basil wilts, about 30 seconds.
- Step 5: 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 Garlic and Basil take to make?
Total time is about 22 minutes (10 min prep + 12 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 Garlic and Basil?
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 Garlic and Basil?
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 Garlic and Basil 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.
Is Stir-Fried Tofu with Garlic and Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
