15-Minute Thai Basil Tofu Stir-Fry

Name: 15-Minute Thai Basil Tofu Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 14 oz extra-firm tofu, pressed and cubed; 2 tbsp vegetable oil; 4 cloves garlic, minced; 2 Thai bird's eye chilies, thinly sliced; 1 small red bell pepper, sliced; 1 cup packed Thai basil leaves; 2 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce (or vegan oyster sauce); 1 tsp sugar; 1 tbsp water; Steamed jasmine rice for serving

A lightning-fast Thai stir-fry bursting with bold flavors — crispy tofu tossed with Thai basil, chili, garlic, and a savory-sweet sauce. Vegan, packed with protein, and ready in under 15 minutes.

Prep: 5 min Cook: 10 min 2 servings

Ingredients

14 oz extra-firm tofu, pressed and cubed
2 tbsp vegetable oil
4 cloves garlic, minced
2 Thai bird's eye chilies, thinly sliced
1 small red bell pepper, sliced
1 cup packed Thai basil leaves
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce (or vegan oyster sauce)
1 tsp sugar
1 tbsp water
Steamed jasmine rice for serving

Instructions

1
Press tofu for at least 10 minutes to remove excess moisture. Cut into 3/4-inch cubes and pat dry.
2
Mix the sauce: combine soy sauce, dark soy sauce, oyster sauce, sugar, and water in a small bowl. Set aside.
3
Heat oil in a wok or large skillet over high heat until smoking. Add tofu cubes in a single layer and cook undisturbed for 2-3 minutes until golden on the bottom. Flip and brown the other side. Remove and set aside.
4
In the same wok, add garlic and chilies. Stir-fry for 15 seconds until fragrant (do not burn).
5
Add bell pepper and stir-fry for 1 minute. Return tofu to the wok.
6
Pour in the sauce mixture and toss everything together for 30 seconds until well coated and glossy.
7
Kill the heat, add Thai basil leaves, and toss until just wilted. Serve immediately over steamed jasmine rice.

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