Vegan Thai Basil Tofu (Print Version)

A quick, healthy stir-fry with tofu, fresh Thai basil, and colorful vegetables bursting with flavor.

# Ingredient List:

→ 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, to serve

# How to Make:

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 for 6 to 8 minutes. Remove and set aside.
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 but still crisp.
05 - Return tofu to the pan. Pour in sauce and toss everything 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 Advice:

01 -
  • Ready in 30 minutes, which means you can walk in the door exhausted and still feed yourself something restaurant-quality and nourishing.
  • The crispy tofu actually tastes like something worth eating, not a sad protein placeholder, because we're treating it with proper heat and respect.
  • Thai basil at the end delivers this unexpected floral punch that makes people ask what your secret ingredient is.
02 -
  • Pressing your tofu actually changes everything—I learned this the hard way after years of soggy, sad tofu that refused to crisp, and now I treat it like a non-negotiable step that takes two minutes of planning and changes the entire outcome.
  • Don't stir the tofu constantly while it's searing; let it sit in contact with the hot pan so it builds that crucial golden exterior instead of just releasing moisture and steaming itself.
  • Thai basil is not Italian basil, and the difference matters; if you can't find fresh Thai basil, it's better to skip it entirely than substitute, because Italian basil will taste like you made a completely different dish.
03 -
  • Marinating the tofu cubes in a tablespoon of soy sauce mixed with a teaspoon of cornstarch for ten minutes before frying gives them extra flavor and helps create an even crispier exterior.
  • Keep everything prepped before you start cooking—once the wok heats up, the timing moves fast and you won't have time to slice a bell pepper while your garlic is burning.
Go Back