Thai Basil Tofu Stir-Fry
A quick and vibrant Thai stir-fry with crispy tofu, fresh Thai basil, and a savory-sweet chili garlic sauce. Ready in under 20 minutes — perfect for busy weeknights.
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird chilies, sliced (adjust to taste)
- 1 red bell pepper, thinly sliced
- 1 cup green beans, trimmed and halved
- 1 cup fresh Thai basil leaves
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or mushroom sauce for vegan)
- 1 tbsp dark soy sauce
- 2 tsp sugar
- 1 tbsp cornstarch
- Steamed jasmine rice for serving
Instructions
- 1
Press tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes and toss with cornstarch until evenly coated.
- 2
Heat 1 tablespoon oil in a wok or large skillet over high heat. Fry tofu cubes until golden and crispy on all sides, about 5 minutes. Remove and set aside.
- 3
Add remaining oil to the wok. Stir-fry garlic and Thai chilies for 15 seconds until fragrant.
- 4
Add bell pepper and green beans. Stir-fry for 2 minutes until crisp-tender.
- 5
Mix soy sauce, oyster sauce, dark soy sauce, and sugar in a small bowl. Pour into the wok.
- 6
Return the crispy tofu to the wok and toss to coat in the sauce.
- 7
Remove from heat and fold in fresh Thai basil leaves — they will wilt from the residual heat.
- 8
Serve immediately over steamed jasmine rice.