Thai-Inspired Quick Stir-Fry with Tofu and Basil

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

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.

A vibrant and quick stir-fry featuring firm tofu, fresh Thai basil, and crunchy vegetables, tossed in a savory-sweet sauce for an easy vegetarian meal. This Thai-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 350 calories and feeds 4, 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 4 Thai cuisine 350 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
3 tbsp vegetable oil
3 cloves, minced garlic cloves
1 medium, julienned red bell pepper
1 cup, trimmed snap peas
3 tbsp soy sauce
1 tbsp brown sugar
1 tbsp lime juice
1 tsp (optional) fish sauce
1 cup, packed fresh Thai basil leaves
1/4 tsp red chili flakes
for serving steamed jasmine rice

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and cook without stirring for 3-4 minutes until the bottoms are golden brown.
Step 2: Gently flip the tofu to brown all sides evenly, about 6-7 minutes total. Remove tofu to a plate.
Step 3: In the same wok, add 3 minced garlic cloves, 1 julienned red bell pepper, and 1 cup snap peas. Stir-fry for 2-3 minutes until vegetables are crisp-tender and garlic is fragrant.
Step 4: Return tofu to the wok and add 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp lime juice, 1 tsp fish sauce (optional), and 1/4 tsp red chili flakes. Stir well to coat everything in the sauce and cook for another 1-2 minutes until warmed through.
Step 5: Remove from heat and fold in 1 cup packed fresh Thai basil leaves until wilted. Serve immediately over steamed jasmine rice.