Vietnamese-Inspired Tofu and Vegetable Stir-Fry with Sweet Basil

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

A vibrant vegan stir-fry featuring firm tofu, fresh vegetables, and aromatic sweet basil, balanced with a savory soy and chili sauce. This vietnamese-inspired vegan (vegan) ready in about 40 minutes pairs firm tofu, pressed and cubed, wide flat rice noodles, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 25 min Cook: 15 min Serves 3 Vietnamese cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 8 oz wide flat rice noodles in warm water for 20 minutes until flexible, then drain.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 8 oz cubed firm tofu and pan-fry for 5 minutes, turning occasionally until golden on all sides.
  3. Step 3: Add 3 minced garlic cloves and 1/2 tsp red chili flakes, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add 1 medium julienned carrot, 1 medium thinly sliced bell pepper, and 1/2 cup snap peas, stir-fry for 3 minutes until vegetables are tender-crisp.
  5. Step 5: Add the drained noodles, 3 tbsp soy sauce, 1 tbsp hoisin sauce, and 1 tbsp lime juice; toss well to combine and heat through for 2 minutes.
  6. Step 6: Remove from heat and stir in 1 cup loosely packed sweet basil leaves, 2 sliced green onions, and 1 tsp sesame oil, mixing until the basil is wilted and the flavors meld.

Frequently asked questions

How long does Vietnamese-Inspired Tofu and Vegetable Stir-Fry with Sweet Basil take to make?

Total time is about 40 minutes (25 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 Vietnamese-Inspired Tofu and Vegetable Stir-Fry with Sweet 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 firm tofu, pressed and cubed from drying out.

Can I substitute ingredients in Vietnamese-Inspired Tofu and Vegetable Stir-Fry with Sweet 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 Vietnamese-Inspired Tofu and Vegetable Stir-Fry with Sweet 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 Vietnamese-Inspired Tofu and Vegetable Stir-Fry with Sweet 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.

Related recipes