Vegan Thai Basil Tofu Stir-Fry (Printer View)

Golden tofu and crisp vegetables coated in aromatic Thai basil 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 and 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

# Method:

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 tofu and set aside.
03 - Add the remaining 1 tablespoon oil to the pan. Sauté minced garlic, red onion, and chili for 30 seconds until fragrant.
04 - Add bell peppers, carrot, and snap peas to the pan. Stir-fry for 3 to 4 minutes until vegetables are just tender but still crisp.
05 - Return tofu to the pan. Pour in the prepared sauce and toss everything to coat evenly. Stir-fry for 2 to 3 minutes until the 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 half an hour but tastes like you spent all afternoon in the kitchen.
  • The tofu gets genuinely crispy and golden, not rubbery or bland like so many plant-based attempts.
  • Thai basil folded in at the end releases this peppery, almost licorice-like aroma that transforms the whole dish.
02 -
  • Pressing tofu is not optional if you want crispiness—moisture is the enemy of a good sear, so take the extra minute.
  • Adding Thai basil at the very end preserves its distinctive peppery flavor; cooking it down long destroys what makes it special.
03 -
  • If you have time, marinate pressed tofu cubes in a tablespoon of soy sauce and a teaspoon of cornstarch for ten minutes before frying—it adds another layer of flavor and helps them crisp even better.
  • Keep your heat high enough that the oil shimmers but not so high that things burn; medium-high is the sweet spot where things brown without blackening.
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