Thai Basil and Tofu Stir Fry with Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A vibrant Thai dish featuring firm tofu, bell peppers, and aromatic basil tossed in a spicy-sweet sauce. This thai-inspired vegan (gluten-free) ready in about 35 minutes pairs tofu, bell peppers, Thai basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 20 min Serves 2 Thai cuisine 400 cal/serving

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Ingredients

300g tofu
2 bell peppers
1 cup Thai basil
2 tbsp soy sauce
1 tbsp honey
2 cloves garlic

Equipment for this recipe

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Instructions

Step 1: Press the tofu for 15-20 minutes using a clean kitchen towel or tofu press to remove excess moisture, then cut into 1-inch cubes. Tip: Pressing ensures the tofu firms up and absorbs flavors better during cooking.
Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat, add 2 minced garlic cloves, and sauté for 1 minute until fragrant and golden.
Step 3: Add the tofu cubes to the skillet, season with 1/2 tsp salt, and cook for 3-4 minutes, stirring occasionally, until the edges are golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even browning.
Step 4: Add 2 bell peppers, cut into 1/2-inch strips, and cook for 3-4 minutes, stirring frequently, until the peppers soften and release their sweetness.
Step 5: Toss in 1 cup Thai basil leaves, stir for 2 minutes until the leaves wilt and release their aromatic oils.
Step 6: Pour in 2 tbsp soy sauce and 1 tbsp honey, stir to combine, and cook for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Tip: Taste and adjust sweetness or saltiness as needed.
Step 7: Add 1/2 tsp red chili flakes (optional) and stir for 30 seconds until fragrant, then remove from heat and serve immediately.

Frequently asked questions

How long does Thai Basil and Tofu Stir Fry with Peppers take to make?

Total time is about 35 minutes (15 min prep + 20 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 Thai Basil and Tofu Stir Fry with Peppers?

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 tofu from drying out.

Can I substitute ingredients in Thai Basil and Tofu Stir Fry with Peppers?

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 Thai Basil and Tofu Stir Fry with Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Thai Basil and Tofu Stir Fry with Peppers gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.