Stir-Fried Tofu with Ginger and Cooling Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick stir-fry featuring firm tofu, fragrant ginger, and fresh Thai basil leaves that bring a refreshing herbal note to a savory soy glaze. This Asian Fusion-inspired stir-fry recipe (vegetarian), ready in about 27 minutes, pairs firm tofu, vegetable oil, fresh ginger 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.

Prep: 15 min Cook: 12 min Serves 3 Asian Fusion cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering, about 2 minutes.
  2. Step 2: Add 14 oz firm tofu cubes and cook without stirring for 3-4 minutes until the bottoms are golden and crisp. Flip and cook an additional 3 minutes until all sides are browned. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 1 tbsp finely minced fresh ginger and 3 minced garlic cloves. Sauté for 30 seconds until fragrant but not burnt.
  4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 tsp red chili flakes. Cook for 1 minute until the sauce thickens slightly.
  5. Step 5: Return tofu to the skillet and toss to coat evenly with the sauce. Cook for 1 more minute to heat through.
  6. Step 6: Remove from heat and stir in 1/2 cup fresh Thai basil leaves, 2 sliced scallions, and 1 tsp sesame oil, tossing gently until basil wilts and everything is fragrant.
  7. Step 7: Serve immediately over steamed rice or noodles for a fresh, cooling contrast from the basil.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger and Cooling Basil take to make?

Total time is about 27 minutes (15 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 Ginger and Cooling 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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Ginger and Cooling 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 Ginger and Cooling 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 Ginger and Cooling 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.

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