Stir-Fried Tofu with Spicy Thai Basil and Bell Peppers

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A vibrant vegetarian stir-fry featuring firm tofu, crisp bell peppers, and fragrant Thai basil with a fiery chili-garlic sauce. This Asian fusion recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, vegetable oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 block, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp vegetable oil
• 1 large, thinly sliced red bell pepper
• 1 large, thinly sliced green bell pepper
• 4 cloves, minced garlic cloves
• 2, thinly sliced (adjust to taste) fresh Thai bird’s eye chilies
• 3 tbsp soy sauce
• 2 tbsp (substitute mushroom sauce for vegan) oyster sauce
• 1 tsp brown sugar
• 1 cup loosely packed fresh Thai basil leaves
• 2 stalks, chopped green onions
• to serve steamed jasmine rice

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and stir-fry for 6-8 minutes, turning occasionally, until all sides are golden and slightly crispy. Remove tofu and set aside.
2. Step 2: In the same wok, add 4 minced garlic cloves and 2 thinly sliced Thai bird’s eye chilies. Stir-fry for 30 seconds until fragrant but not burnt.
3. Step 3: Add 1 large thinly sliced red bell pepper and 1 large thinly sliced green bell pepper to the wok. Stir-fry for 3-4 minutes until peppers are tender-crisp.
4. Step 4: Return tofu to the wok and pour in 3 tbsp soy sauce, 2 tbsp oyster sauce, and 1 tsp brown sugar. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats the tofu and vegetables.
5. Step 5: Turn off heat and stir in 1 cup fresh Thai basil leaves and 2 chopped green onions until basil wilts. Serve hot over steamed jasmine rice.