Stir-Fried Tofu with Vietnamese Caramel Sauce and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-fried tofu cubes glazed in a savory-sweet Vietnamese caramel sauce, accented with fresh basil and chili. This vietnamese-inspired vegan 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Carefully add 1/4 cup water and 2 tbsp fish sauce to the caramel, stirring to combine into a glossy sauce.
  4. Step 4: Add 3 minced garlic cloves and 1 thinly sliced bird’s eye chili. Sauté for 30 seconds until fragrant.
  5. Step 5: Return the fried tofu cubes to the skillet and toss to coat evenly in the caramel sauce.
  6. 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.
  7. Step 7: Serve immediately with steamed jasmine rice or as a flavorful vegetarian main dish.

Frequently asked questions

How long does Stir-Fried Tofu with Vietnamese Caramel Sauce and Basil take to make?

Total time is about 25 minutes (10 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 Vietnamese Caramel Sauce and Basil?

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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Vietnamese Caramel Sauce and Basil?

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 Vietnamese Caramel Sauce and Basil 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 Vietnamese Caramel Sauce and Basil 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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