Stir-Fried Tofu with Vietnamese Sweet Chili Basil Sauce
Pan-fried tofu cubes tossed in a vibrant Vietnamese sweet chili and basil sauce, perfect for a vegetarian main. This vietnamese-inspired vegetarian (vegetarian) ready in about 25 minutes blends pressed and cubed firm tofu, vegetable oil, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Vietnamese Sweet Chili Basil Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu with Vietnamese Sweet Chili Basil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Tofu with Vietnamese Sweet Chili Basil Sauce?
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 Sweet Chili Basil Sauce 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 Sweet Chili Basil Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
