Thai Basil Tofu Stir-Fry (Printable Version)

Aromatic Thai basil tofu with crisp vegetables in savory sauce. Plant-based, ready in 30 minutes.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 1 small red onion, sliced
06 - 3.5 oz snap peas, trimmed
07 - 2 cloves garlic, minced
08 - 1 small red chili, finely sliced, optional

→ Sauce

09 - 3 tablespoons soy sauce or tamari for gluten-free
10 - 1 tablespoon dark soy sauce
11 - 1½ tablespoons maple syrup or coconut sugar
12 - 1 tablespoon rice vinegar
13 - ½ teaspoon freshly ground black pepper
14 - 1 tablespoon water

→ Stir-Fry & Garnish

15 - 2 tablespoons vegetable oil
16 - 1 cup fresh Thai basil leaves, loosely packed
17 - Lime wedges for serving
18 - Cooked jasmine rice to serve

# How-To Steps:

01 - Combine soy sauce, dark soy sauce, maple syrup, rice vinegar, black pepper, and water in a small bowl. Whisk until sugar dissolves and set aside.
02 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, approximately 6 to 8 minutes. Transfer tofu to a plate.
03 - Add remaining 1 tablespoon oil to the skillet. Sauté minced garlic, sliced red onion, and chili for 30 seconds until fragrant.
04 - Add sliced bell peppers, julienned carrot, and snap peas to the skillet. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
05 - Return seared tofu to the skillet. Pour sauce over all ingredients and toss to coat evenly. Continue stir-frying for 2 to 3 minutes until sauce thickens slightly.
06 - Remove from heat and gently fold in fresh Thai basil leaves until just wilted.
07 - Serve hot over cooked jasmine rice, garnished with lime wedges.

# Expert Advice:

01 -
  • Ready in 30 minutes, which means you can have restaurant-quality Thai food on a weeknight without the takeout guilt or cost.
  • The tofu gets properly crispy and golden, textured enough that even skeptics will forget they're eating plant-based protein.
  • Fresh Thai basil added at the end keeps its perfumy brightness instead of turning to mush, which is the secret detail that changes everything.
02 -
  • Pressing your tofu before cooking is the difference between a soggy, steamed cube and a properly crispy golden one—don't skip this step thinking it doesn't matter, because it absolutely does.
  • The sauce comes together in maybe 90 seconds but that extra minute of stirring in the pan after adding it back makes all the difference between a puddle of liquid and a glossy, clinging sauce.
03 -
  • Marinate your pressed tofu in a tablespoon of soy sauce and a teaspoon of cornstarch for 10 minutes before frying—the cornstarch creates extra crispness while the soy sauce pre-seasons the interior.
  • If you're cooking for someone new to Thai food, put the fresh chili on the side sliced and let them add heat gradually, since there's a big difference between slightly spicy and face-melting.
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