Save This Vegan Thai Basil Tofu Stir-Fry is a vibrant, plant-based meal bursting with aromatic Thai basil, crisp vegetables, and perfectly seared tofu. Tossed in a savory, slightly spicy sauce, it is a quick and healthy dish that brings the bold flavors of Thai cuisine right to your table in just 30 minutes.
Save Whether you're looking for a meatless Monday staple or a delicious way to enjoy fresh produce, this stir-fry delivers on both texture and taste. The combination of golden-brown tofu and tender-crisp vegetables makes every bite satisfying and flavorful.
Ingredients
- Tofu
- 400 g (14 oz) firm tofu, pressed and cut into 2 cm (¾-inch) cubes
- Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium carrot, julienned
- 1 small red onion, sliced
- 100 g (3.5 oz) snap peas, trimmed
- 2 cloves garlic, minced
- 1 small red chili, finely sliced (optional)
- Sauce
- 3 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp dark soy sauce
- 1½ tbsp maple syrup or coconut sugar
- 1 tbsp rice vinegar
- ½ tsp freshly ground black pepper
- 1 tbsp water
- Stir-Fry & Garnish
- 2 tbsp vegetable oil
- 1 cup fresh Thai basil leaves, loosely packed
- Lime wedges, for serving
- Cooked jasmine rice, to serve
Instructions
- Step 1
- In a small bowl, mix together all sauce ingredients. Set aside.
- Step 2
- 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 (about 6–8 minutes). Remove tofu and set aside.
- Step 3
- Add the remaining oil to the pan. Sauté garlic, red onion, and chili (if using) for 30 seconds until fragrant.
- Step 4
- Add bell peppers, carrot, and snap peas. Stir-fry for 3–4 minutes until vegetables are just tender but still crisp.
- Step 5
- Return tofu to the pan. Pour in the sauce and toss everything to coat evenly. Stir-fry for 2–3 minutes until the sauce slightly thickens.
- Step 6
- Remove from heat and gently fold in Thai basil leaves until just wilted.
- Step 7
- Serve hot over jasmine rice, garnished with lime wedges.
Zusatztipps für die Zubereitung
For extra flavor, you can marinate the tofu in 1 tbsp of soy sauce and 1 tsp of cornstarch for 10 minutes before frying. This helps the tofu develop a deeper flavor and an even crispier texture.
Varianten und Anpassungen
You can easily substitute other vegetables like broccoli, baby corn, or zucchini as desired. For those who prefer more heat, add an extra chili or a dash of chili flakes to the stir-fry.
Serviervorschläge
Serve this dish hot over a bed of fluffy jasmine rice with fresh lime wedges for squeezing. It also pairs wonderfully with a crisp, aromatic white wine such as Sauvignon Blanc.
Save Enjoy this savory, plant-based Thai classic. With its aromatic herbs and perfectly balanced sauce, it’s a healthy and delicious meal that is sure to satisfy everyone at the table.
Recipe FAQ
- → How do I get crispy tofu?
Press firm tofu for 15 minutes to remove excess moisture then cut into 2cm cubes. Pan-fry in hot oil over medium-high heat turning occasionally until golden brown on all sides about 6-8 minutes.
- → Can I make this gluten-free?
Yes simply substitute regular soy sauce with tamari which is naturally gluten-free. All other ingredients including tofu vegetables and seasonings are naturally gluten-free.
- → What vegetables work best?
Bell peppers carrots snap peas and red onion provide excellent texture and color. You can also add broccoli baby corn zucchini or green beans based on preference and seasonal availability.
- → How spicy is this dish?
Mild to medium heat level. The optional red chili adds gentle warmth while black pepper provides subtle background heat. Adjust spice by adding more chili red pepper flakes or a splash of sriracha.
- → Can I prep ingredients ahead?
Yes press and cube tofu slice vegetables and mix sauce up to 24 hours in advance. Store components separately in airtight containers in the refrigerator. Stir-fry just before serving for best texture.
- → What if I can't find Thai basil?
Regular sweet basil makes an acceptable substitute though the flavor profile will differ slightly. Holy basil or a blend of Italian basil with fresh mint can also work in a pinch.