Thai Tofu Stir-Fry with Coconut Basil Sauce
A quick, umami-rich stir-fry combining marinated tofu, vibrant veggies, and a fragrant coconut-lime basil sauce. This thai-inspired vegan (vegan) ready in about 30 minutes blends block (14 oz), firm tofu, large, sliced bell pepper, florets broccoli 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 320 calories and feeds 2, 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
- 1 block (14 oz), firm tofu
- 1 large, sliced bell pepper
- 1 cup, florets broccoli
- 1/2 cup snow peas
- 3 cloves, minced garlic
- 1 tbsp, grated ginger
- 1/4 cup coconut milk
- 2 tbsp lime juice
- 1/4 cup, fresh basil
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp brown sugar
Instructions
- Step 1: Press 14 oz tofu block for 15 minutes to remove moisture. Cut into 1/2-inch cubes and marinate in 2 tbsp soy sauce for 10 minutes.
- Step 2: Heat 1 tbsp olive oil in a wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until aromatic.
- Step 3: Add 1 cup broccoli florets, 1/2 cup snow peas, and 1 large bell pepper slice. Stir-fry for 5-7 minutes until tender-crisp.
- Step 4: Toss in marinated tofu and 1/4 cup coconut milk. Cook for 3-4 minutes until tofu is golden.
- Step 5: In a small bowl, whisk together 2 tbsp lime juice, 1 tsp brown sugar, and 1/4 cup fresh basil. Pour over the stir-fry and mix thoroughly. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai Tofu Stir-Fry with Coconut Basil Sauce take to make?
Total time is about 30 minutes (15 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 Thai Tofu Stir-Fry with Coconut 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 Thai Tofu Stir-Fry with Coconut 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 Thai Tofu Stir-Fry with Coconut Basil Sauce 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 Tofu Stir-Fry with Coconut Basil Sauce 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.
What others are saying
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Okay for a quick meal. I've had better vegan dishes though.
