Stir-Fried Tofu with Vietnamese Sweet Chili Basil Sauce

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

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.

Pan-fried tofu cubes tossed in a vibrant Vietnamese sweet chili and basil sauce, perfect for a vegetarian main. This Vietnamese-inspired vegetarian recipe, 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
3, minced garlic cloves
1, thinly sliced red chili
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp rice vinegar
2 tbsp water
1/2 cup fresh Thai basil leaves
2, chopped scallions

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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 pan-fry for 5-7 minutes, turning occasionally until all sides are golden and crispy.
Step 2: Push tofu to one side of the skillet. In the cleared space, add 3 minced garlic cloves and 1 thinly sliced red chili. Sauté for 30 seconds until fragrant but not browned.
Step 3: Stir together 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, and 2 tbsp water, then pour the sauce over the tofu and garlic mixture. Toss well to coat and cook for 2 minutes until the sauce thickens slightly.
Step 4: Remove from heat and fold in 1/2 cup fresh Thai basil leaves and 2 chopped scallions just until wilted and fragrant. Serve immediately with steamed rice or noodles.