Stir-Fried Tofu with Spicy Thai Basil and Bell Peppers
A vibrant vegetarian stir-fry featuring firm tofu, crisp bell peppers, and fragrant Thai basil with a fiery chili-garlic sauce. This thai-inspired stir fry (vegetarian) ready in about 30 minutes pairs vegetable oil, large, thinly sliced red bell pepper, large, thinly sliced green 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Spicy Thai Basil and Bell Peppers take to make?
Total time is about 30 minutes (15 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 Spicy Thai Basil and Bell Peppers?
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 Spicy Thai Basil and Bell Peppers?
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 Spicy Thai Basil and Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Thai Basil and Bell Peppers 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.
