Vegan Thai Basil Tofu Stir-Fry (Printable Version)

A vibrant plant-based stir-fry with aromatic Thai basil, tofu, and crisp vegetables in a savory sauce.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into 3/4-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 - 1.5 tablespoons maple syrup or coconut sugar
12 - 1 tablespoon rice vinegar
13 - 0.5 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 for serving

# How to Prepare:

01 - In a small bowl, whisk together soy sauce, dark soy sauce, maple syrup, rice vinegar, black pepper, and water. Set aside.
02 - Heat 1 tablespoon 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 oil to the pan. Sauté garlic, red onion, and chili for 30 seconds until fragrant.
04 - Add bell peppers, carrot, and snap peas. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
05 - Return tofu to the pan. Pour sauce over and toss to coat evenly. Stir-fry for 2 to 3 minutes until sauce slightly thickens.
06 - Remove from heat and gently fold in Thai basil leaves until just wilted.
07 - Serve hot over jasmine rice, garnished with lime wedges.

# Expert Suggestions:

01 -
  • It's honestly faster than ordering takeout: Thirty minutes from kitchen to table, and most of that is just chopping.
  • The tofu actually tastes like something worth eating: Properly seared until golden and crispy, it's a revelation if you've only had the steamed kind.
  • You can throw in whatever vegetables you have: This recipe is flexible enough to work with your reality, not just the farmer's market's perfection.
02 -
  • Pressing your tofu isn't optional: Wrap it in a clean kitchen towel, place it on a plate, set another plate on top with something heavy, and wait 15 minutes—this single step is the difference between crispy and rubbery.
  • Thai basil is irreplaceable: If you absolutely can't find it, a combination of regular basil with a tiny pinch of fennel seed or anise extract can approximate the flavor, but it's genuinely worth seeking out at an Asian market.
03 -
  • For extra flavor depth, marinate your pressed tofu cubes in 1 tablespoon soy sauce and 1 teaspoon cornstarch for 10 minutes before frying: The cornstarch helps create an even crispier exterior, and the soy sauce seasons the inside.
  • If you have access to it, use peanut oil for cooking the tofu: It handles high heat beautifully and adds a subtle richness that makes the tofu taste even better.
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