Stir-Fried Vietnamese Curry Tofu with Bell Peppers and Basil

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A vibrant stir-fry of firm tofu in a Vietnamese curry sauce with crisp bell peppers and fresh basil. This Vietnamese-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, red bell pepper, yellow bell pepper 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.

Ingredients

• 14 oz block, pressed and cubed into 1-inch pieces firm tofu
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 3 cloves, minced garlic cloves
• 1.5 tablespoons Vietnamese curry powder
• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1/3 cup, chopped fresh Thai basil leaves
• 1 tablespoon lime juice
• 2 stalks, sliced for garnish scallions
• 1/4 teaspoon black pepper
• to taste salt

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz cubed firm tofu and stir-fry for 5-6 minutes until golden and slightly crispy on all sides; remove tofu and set aside.
2. Step 2: In the same pan, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1.5 tablespoons Vietnamese curry powder and cook for 1 minute, stirring constantly to bloom the spices.
4. Step 4: Pour in 1/2 cup coconut milk and 2 tablespoons soy sauce; stir to combine and bring to a simmer.
5. Step 5: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper; cook for 4-5 minutes until peppers are tender-crisp.
6. Step 6: Return the tofu to the pan and toss to coat in the curry sauce. Season with 1/4 teaspoon black pepper and salt to taste.
7. Step 7: Remove from heat and stir in 1/3 cup chopped fresh Thai basil leaves and 1 tablespoon lime juice.
8. Step 8: Serve immediately, garnished with 2 sliced scallions.