Stir-Fried Tofu with Garlic and Thai Basil

By AislePrompt Editorial · ·

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 developed and reviewed.

Tender tofu cubes stir-fried with fragrant garlic and fresh Thai basil leaves in a savory soy sauce glaze. This Thai-inspired vegan recipe, ready in about 35 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: 20 min Cook: 15 min Serves 3 Thai cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add 5 thinly sliced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add tofu cubes to the wok and stir-fry for 6-7 minutes, turning gently until all sides develop a light golden crust.
  4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp dark soy sauce, and 1 tsp brown sugar. Toss continuously for 2-3 minutes until tofu is evenly coated and sauce thickens slightly.
  5. Step 5: Remove wok from heat and immediately fold in 1 cup loosely packed Thai basil leaves and 1/4 tsp red chili flakes if using. The residual heat will wilt the basil.
  6. Step 6: Garnish with 2 sliced green onion stalks before serving with steamed jasmine rice or noodles.

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