Stir-Fried Tofu with Garlic and Vietnamese Herbs

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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.

A vibrant vegetarian stir-fry featuring crispy tofu, fragrant garlic, and fresh Vietnamese herbs for a healthy, flavorful meal. This Vietnamese-inspired vegetarian recipe, ready in about 25 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: 10 min Cook: 15 min Serves 3 Vietnamese cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 ounces, pressed and cubed firm tofu
3 tablespoons vegetable oil
5, minced garlic cloves
1 small, thinly sliced shallot
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/2 cup fresh Thai basil leaves
1/2 cup fresh mint leaves
3, chopped scallions
1 small, thinly sliced (optional) red chili

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add 14 ounces cubed firm tofu and cook for 5-6 minutes, turning frequently until golden brown and crispy on all sides.
Step 2: Add 5 minced garlic cloves and 1 small thinly sliced shallot to the skillet. Stir-fry for 1-2 minutes until fragrant and shallots are translucent.
Step 3: Stir in 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 1 teaspoon sugar. Toss tofu gently to coat evenly and cook for 2 more minutes until the sauce slightly thickens.
Step 4: Remove from heat and fold in 1/2 cup fresh Thai basil leaves, 1/2 cup fresh mint leaves, 3 chopped scallions, and 1 thinly sliced red chili if using. Serve immediately with steamed rice.