Stir-Fried Vietnamese Curry Tofu with Bell Peppers and Basil

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

A vibrant stir-fry of firm tofu in a Vietnamese curry sauce with crisp bell peppers and fresh basil. This vietnamese-inspired vegan (vegan) ready in about 25 minutes pairs minced garlic cloves, tablespoons Vietnamese curry powder, coconut milk 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Vietnamese Curry Tofu with Bell Peppers 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 Vietnamese Curry Tofu with Bell Peppers 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 minced garlic cloves from drying out.

Can I substitute ingredients in Stir-Fried Vietnamese Curry Tofu with Bell Peppers 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 Vietnamese Curry Tofu with Bell Peppers 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 Vietnamese Curry Tofu with Bell Peppers 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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