Stir-Fried Tofu with Vietnamese Caramel Sauce and Basil

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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.

Pan-fried tofu cubes glazed in a savory-sweet Vietnamese caramel sauce, accented with fresh basil and chili. This Vietnamese-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, vegetable oil, sugar 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: 15 min Serves 3 Vietnamese cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes firm tofu
3 tbsp vegetable oil
3 tbsp sugar
2 tbsp fish sauce
1/4 cup water
3, minced garlic cloves
1, thinly sliced bird’s eye chili
1/2 cup fresh Thai basil leaves
1/4 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz firm tofu cubes and fry for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
Step 2: In the same skillet, lower heat to medium and add 3 tbsp sugar. Stir constantly until sugar melts and turns a deep amber caramel color, about 3-5 minutes.
Step 3: Carefully add 1/4 cup water and 2 tbsp fish sauce to the caramel, stirring to combine into a glossy sauce.
Step 4: Add 3 minced garlic cloves and 1 thinly sliced bird’s eye chili. Sauté for 30 seconds until fragrant.
Step 5: Return the fried tofu cubes to the skillet and toss to coat evenly in the caramel sauce.
Step 6: Add 1/2 cup fresh Thai basil leaves and 1/4 tsp black pepper, stirring gently until basil wilts and tofu is heated through, about 1 minute.
Step 7: Serve immediately with steamed jasmine rice or as a flavorful vegetarian main dish.