Stir-Fried Tofu with Garlic and Basil in Spicy Soy Glaze

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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.

Crisp tofu cubes stir-fried with fragrant garlic and fresh basil leaves, coated in a savory and spicy soy glaze perfect for a quick vegetarian meal. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs extra-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 220 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: 15 min Serves 3 Asian cuisine 220 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
3 tbsp vegetable oil
4, thinly sliced garlic cloves
1/2 tsp red chili flakes
3 tbsp soy sauce
1 tbsp brown sugar
1 cup, loosely packed fresh basil leaves
2, sliced diagonally green onions

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz pressed extra-firm tofu cubes and cook without stirring for 4-5 minutes until the bottom is golden and crisp.
Step 2: Flip tofu cubes and cook the other side for 3-4 minutes until golden. Remove tofu from skillet and set aside.
Step 3: Reduce heat to medium, add 4 thinly sliced garlic cloves and 1/2 tsp red chili flakes to the skillet. Sauté for 30 seconds until fragrant but not browned.
Step 4: Stir in 3 tbsp soy sauce and 1 tbsp brown sugar, cook for 1-2 minutes until sugar dissolves and sauce thickens slightly.
Step 5: Return tofu to skillet, toss gently to coat in the soy glaze. Add 1 cup fresh basil leaves and 2 sliced green onions, stir-frying for 1 minute until basil wilts and tofu is well coated. Serve immediately.