Stir-Fried Tofu with Garlic and Chili Basil
Tender tofu cubes stir-fried with fragrant garlic, fresh chili, and fragrant basil leaves for a quick, flavorful vegetarian dish. This thai-inspired vegan ready in about 25 minutes pairs (400 g), drained and cubed firm tofu, vegetable oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 (400 g), drained and cubed firm tofu
- 3 tbsp vegetable oil
- 4 cloves, minced garlic cloves
- 2, thinly sliced red bird’s eye chili
- 1 cup, loosely packed fresh Thai basil leaves
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 2 tbsp water
- 1 tsp sesame oil
Instructions
- Step 1: Press and drain 14 oz firm tofu, then cut into 1-inch cubes.
- Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the tofu cubes and cook for 4-5 minutes without stirring to develop a golden crust.
- Step 3: Turn the tofu cubes and cook an additional 4 minutes until all sides are golden and crisp. Remove tofu and set aside.
- Step 4: Lower heat to medium, add 4 minced garlic cloves and 2 thinly sliced red bird’s eye chilies to the skillet. Sauté for 1 minute until fragrant but not burnt.
- Step 5: Return the tofu to the pan and add 2 tbsp soy sauce, 1 tsp brown sugar, and 2 tbsp water. Stir gently to coat the tofu and cook for 2 minutes until the sauce thickens slightly.
- Step 6: Remove from heat and stir in 1 cup fresh Thai basil leaves and 1 tsp sesame oil until the basil wilts and aroma fills the kitchen. Serve immediately.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic and Chili Basil take to make?
Total time is about 25 minutes (10 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 Garlic and Chili 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 Chili 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 Chili 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.
What goes well with Stir-Fried Tofu with Garlic and Chili Basil?
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.
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