Stir-Fried Tofu with Vietnamese Caramel Sauce and Thai Basil

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

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.

Crispy tofu cubes stir-fried in a savory-sweet Vietnamese caramel sauce with fresh Thai basil and garlic for an umami-packed vegetarian dish. This Vietnamese-inspired vegan recipe (vegetarian), ready in about 25 minutes, pairs vegetable oil, garlic cloves, minced, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 320 cal/serving

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Ingredients

14 ounces firm tofu, drained and cut into 1-inch cubes
3 tablespoons vegetable oil
5 garlic cloves, minced
2 tablespoons sugar
2 tablespoons fish sauce
1/4 cup water
1 tablespoon soy sauce
1 cup fresh Thai basil leaves
2 tablespoons chopped scallions

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add 14 ounces firm tofu cut into 1-inch cubes and fry for 5-6 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, reduce heat to medium and add 5 minced garlic cloves, stirring for 30 seconds until fragrant but not browned.
Step 3: Add 2 tablespoons sugar to the skillet and cook, stirring constantly, until sugar melts and turns a deep amber caramel color, about 3 minutes.
Step 4: Carefully add 1/4 cup water, 2 tablespoons fish sauce, and 1 tablespoon soy sauce to the caramel, stirring to combine and form a glossy sauce.
Step 5: Return the crispy tofu to the skillet and toss gently to coat with the caramel sauce. Stir in 1 cup fresh Thai basil leaves and 2 tablespoons chopped scallions, cooking for 1 more minute until basil wilts and sauce thickens slightly.
Step 6: Serve immediately over steamed rice or noodles.