Stir-Fried Tofu with Thai Basil and Sweet Chili Sauce

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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.

Vibrant stir-fried tofu tossed with fresh Thai basil and a homemade sweet chili sauce for a perfect balance of spicy and sweet. This Thai-inspired vegan recipe, ready in about 22 minutes, pairs firm tofu, vegetable oil, 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 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: 10 min Cook: 12 min Serves 3 Thai cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cubed firm tofu
3 tbsp vegetable oil
3 cloves, minced garlic cloves
1 cup, loosely packed fresh Thai basil leaves
1/2 tsp red chili flakes
3 tbsp sweet chili sauce
2 tbsp soy sauce
1 tbsp lime juice
2 stalks, sliced diagonally green onions

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz cubed firm tofu and stir-fry for 6-7 minutes until golden and slightly crispy on all sides.
Step 2: Push the tofu to one side of the wok, add 3 minced garlic cloves and 1/2 tsp red chili flakes to the empty side. Sauté for 30 seconds until fragrant.
Step 3: Stir the garlic and chili flakes together with the tofu, then add 3 tbsp sweet chili sauce, 2 tbsp soy sauce, and 1 tbsp lime juice. Toss everything together to coat the tofu evenly.
Step 4: Add 1 cup fresh Thai basil leaves and 2 sliced green onions to the wok. Stir-fry for an additional 1-2 minutes until the basil wilts and the sauce thickens slightly, coating the tofu.