Stir-Fried Tofu with Thai Basil and Vietnamese Chili Garlic Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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 crispy tofu tossed with aromatic Thai basil and a spicy, garlicky Vietnamese sauce. This Vietnamese-inspired vegan recipe (vegetarian), ready in about 25 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 250 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: 15 min Serves 3 Vietnamese cuisine 250 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
3 tbsp vegetable oil
4 minced garlic cloves
2 minced, seeds removed for less heat red chili
2 tbsp (or soy sauce for vegan) fish sauce
1 tsp sugar
2 tbsp water
1 cup fresh Thai basil leaves
2 sliced diagonally green onions

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed firm tofu and cook undisturbed for 3-4 minutes until golden on one side, then flip and cook another 3-4 minutes until all sides are crisp.
Step 2: Push tofu to the side and add 4 minced garlic cloves and 2 minced red chilies to the pan. Sauté for 30 seconds until fragrant but not burnt.
Step 3: Stir tofu and garlic mixture together, then add 2 tbsp fish sauce, 1 tsp sugar, and 2 tbsp water. Toss to coat tofu evenly and cook for 1 minute until sauce slightly thickens.
Step 4: Remove from heat and fold in 1 cup fresh Thai basil leaves and 2 sliced green onions until basil wilts and releases aroma.
Step 5: Serve immediately with steamed jasmine rice or as a flavorful vegetarian main.