Vegan Thai Basil Tofu Stir-Fry (Printable)

A quick, flavorful vegan stir-fry with tofu, Thai basil, and fresh vegetables.

# What you need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-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

# Directions:

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 vegetable 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, approximately 6 to 8 minutes. Transfer to a clean plate.
03 - Add remaining 1 tablespoon oil to the pan. Sauté minced garlic, red onion, and chili if using for 30 seconds until fragrant.
04 - Add bell peppers, carrot, and snap peas. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp with slight resistance when bitten.
05 - Return seared tofu to the pan. Pour the prepared sauce over all ingredients and toss to coat evenly. Stir-fry for 2 to 3 minutes until sauce thickens slightly and coats the components.
06 - Remove from heat and gently fold in Thai basil leaves until just wilted, preserving the bright green color and fresh aromatics.
07 - Divide jasmine rice among serving bowls and top with the stir-fry mixture. Garnish with lime wedges and serve immediately while hot.

# Expert tips:

01 -
  • It's faster than calling for takeout: Thirty minutes total, and most of that is just prep.
  • The tofu actually gets crispy and golden: No rubbery sadness here, just satisfying texture.
  • Thai basil transforms everything into something aromatic and alive: One herb that makes people ask what your secret is.
  • It works as a weeknight dinner or impressive enough for guests: No one needs to know how effortless it really was.
02 -
  • Pressing the tofu isn't optional: Wrap it in a clean kitchen towel, set a heavy skillet on top for ten minutes, and watch how much water comes out—that water is the enemy of crispiness.
  • Medium-high heat is your friend, not your enemy: Too low and everything steams instead of sears, too high and you burn things before they cook through, but medium-high gives you that golden sizzle without panic.
  • Don't crowd the pan when searing tofu: I learned this by making a wet, pale mess the first time I tried to cook it all at once instead of in batches like I should have.
03 -
  • A light marinade of soy sauce and cornstarch on the tofu for ten minutes before searing adds textural magic: The cornstarch helps it brown faster and more deeply.
  • Keep all your ingredients in small bowls or on a cutting board in order before you start cooking: Mise en place sounds fancy but it's really just organized confidence.
  • If you have access to a wok, use it; if not, a large nonstick skillet works beautifully and is honestly more forgiving for home cooking.
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