Stir-Fried Tofu with Thai Basil and Chilies

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 developed and reviewed.

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 recipe, 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. 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 3 Thai cuisine 280 cal/serving

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Ingredients

14 oz extra-firm tofu, drained and cubed into 1-inch pieces
3 tbsp vegetable oil
4 garlic cloves, minced
3 fresh red Thai chilies, sliced thin
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp brown sugar
2 tbsp water
1 cup, packed Thai basil leaves
2 stalks green onions, chopped

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Instructions

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.
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.
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.
Step 4: Return tofu to the wok and toss with the sauce for 1-2 minutes until well coated and heated through.
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.