Stir-Fried Tofu with Tamarind and Vietnamese Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian stir fry featuring firm tofu tossed in a tangy tamarind sauce with fresh Vietnamese herbs and crisp vegetables. This vietnamese-inspired vegetarian (vegetarian) ready in about 30 minutes pairs vegetable oil, thinly sliced shallots, minced 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 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.

Prep: 15 min Cook: 15 min Serves 4 Vietnamese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz cubed firm tofu and sauté for 5-6 minutes until golden and crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 2 thinly sliced shallots and 3 minced garlic cloves. Stir-fry for 1-2 minutes until fragrant and translucent.
  3. Step 3: Stir together 2 tbsp tamarind paste, 1/4 cup water, 1 tbsp brown sugar, and 2 tbsp soy sauce in a small bowl. Pour this tamarind sauce into the skillet and simmer for 2 minutes until slightly thickened.
  4. Step 4: Add 1 julienned carrot and 1 thinly sliced red bell pepper to the skillet. Stir-fry for 2-3 minutes until vegetables are just tender but still crisp.
  5. Step 5: Return the tofu to the skillet along with 2 sliced green onions, 1/2 cup fresh Thai basil leaves, and 1/4 cup fresh cilantro leaves. Toss everything together for 1 minute to combine and heat through.
  6. Step 6: Remove from heat and sprinkle 2 tbsp crushed roasted peanuts and 1/4 tsp chili flakes over the top if desired. Serve immediately with steamed jasmine rice.

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Frequently asked questions

How long does Stir-Fried Tofu with Tamarind and Vietnamese Herbs 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 Tamarind and Vietnamese Herbs?

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 Tamarind and Vietnamese Herbs?

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 Tamarind and Vietnamese Herbs 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 Tamarind and Vietnamese Herbs 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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