Stir-Fried Tofu with Tamarind and Vietnamese Herbs

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 firm tofu tossed in a tangy tamarind sauce with fresh Vietnamese herbs and crisp vegetables. This Vietnamese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, shallots 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

14 oz block, pressed and cubed into 1-inch pieces firm tofu
3 tbsp vegetable oil
2, thinly sliced shallots
3 minced garlic cloves
2 tbsp tamarind paste
1/4 cup water
1 tbsp brown sugar
2 tbsp soy sauce
1 medium, julienned carrot
1 small, thinly sliced red bell pepper
2, sliced green onions
1/2 cup fresh Thai basil leaves
1/4 cup fresh cilantro leaves
2 tbsp (optional) crushed roasted peanuts
1/4 tsp (optional) chili flakes

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Instructions

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.
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.
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.
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.
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.
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.