Stir-Fried Tofu with Thai Basil and Chili
A vibrant stir-fry featuring crispy tofu tossed with fresh Thai basil and fiery red chili for a fragrant, spicy vegan dish. This thai-inspired vegan ready in about 25 minutes pairs firm tofu, pressed and cubed, vegetable oil, small red chili, sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 14 oz firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 1 small red chili, sliced thin
- 4 cloves garlic cloves, minced
- 3 tbsp soy sauce
- 1 tsp brown sugar
- 1 cup fresh Thai basil leaves
- 2 stalks green onions, sliced
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 14 oz firm tofu cut into 1-inch cubes and fry for 5-7 minutes, turning occasionally, until golden and crisp on all sides.
- Step 2: Add 4 minced garlic cloves and 1 small thinly sliced red chili to the wok, stirring for 30 seconds until fragrant but not burnt.
- Step 3: Stir in 3 tbsp soy sauce and 1 tsp brown sugar, tossing tofu to coat evenly. Cook for 1-2 minutes until the sauce thickens slightly.
- Step 4: Remove from heat and fold in 1 cup fresh Thai basil leaves and 2 sliced green onions, stirring quickly until basil wilts.
- Step 5: Serve immediately with steamed jasmine rice or noodles.
Frequently asked questions
How long does Stir-Fried Tofu with Thai Basil and Chili take to make?
Total time is about 25 minutes (10 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 Thai Basil and Chili?
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, pressed and cubed from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Thai Basil and Chili?
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 Thai Basil and Chili 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.
What goes well with Stir-Fried Tofu with Thai Basil and Chili?
Thai vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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