Stir-Fried Tofu with Thai Basil and Chilies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant and fragrant vegan stir-fry featuring crispy tofu, fresh Thai basil, and spicy red chilies in a savory sauce. This thai-inspired vegan (vegan) ready in about 30 minutes pairs vegetable oil, garlic cloves, minced, fresh red Thai chilies, 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.

Prep: 15 min Cook: 15 min Serves 3 Thai cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press excess water from 14 oz extra-firm tofu and cube into 1-inch pieces. Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add tofu cubes and stir-fry for 5-6 minutes until golden and slightly crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same wok, add 4 minced garlic cloves and 3 sliced fresh red Thai chilies, stir-frying for 30 seconds until fragrant but not burnt.
  3. Step 3: Mix in 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp brown sugar, and 2 tbsp water, stirring to combine and create a glossy sauce.
  4. Step 4: Return tofu to the wok and toss with the sauce for 1-2 minutes until well coated and heated through.
  5. Step 5: Remove from heat and immediately stir in 1 packed cup Thai basil leaves and 2 chopped green onions until the basil wilts from the residual heat. Serve hot with steamed jasmine rice.

Frequently asked questions

How long does Stir-Fried Tofu with Thai Basil and Chilies 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 Thai Basil and Chilies?

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 Thai Basil and Chilies?

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 Chilies 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.

Is Stir-Fried Tofu with Thai Basil and Chilies vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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