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Rachel White

Thai Basil Tofu Recipe

A bold vegetarian stir fry featuring crispy tofu tossed with garlic, chilies, colorful vegetables, and fresh Thai basil in a savory sauce.

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 14 oz firm tofu pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 red chili thinly sliced
  • 1 red bell pepper sliced
  • 1 cup green beans trimmed
  • 3 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 teaspoon maple syrup
  • 1 tablespoon lime juice
  • 1 cup fresh Thai basil leaves
  • 2 cups cooked jasmine rice for serving

Method
 

  1. Pat tofu dry and toss with 2 tablespoons cornstarch evenly.
  2. Heat 1 tablespoon olive oil in skillet over medium high heat.
  3. Add tofu cubes and cook 6 minutes until golden on all sides.
  4. Remove tofu and set aside.
  5. Add remaining olive oil to skillet.
  6. Sauté minced garlic and sliced chili 30 seconds.
  7. Add bell pepper and green beans; cook 4 minutes until crisp tender.
  8. In small bowl, mix soy sauce, vegetarian oyster sauce, maple syrup, and lime juice.
  9. Return tofu to skillet and pour sauce over mixture.
  10. Toss gently for 2 minutes until coated and heated through.
  11. Remove from heat and fold in fresh Thai basil leaves.
  12. Serve immediately over warm jasmine rice.

Notes

Nutritional Values (Per Serving)

Calories: 420
Total Fat: 18g
Saturated Fat: 2.5g
Carbohydrates: 45g
Fiber: 5g
Protein: 20g
Calcium: 25%
Iron: 22%
Vitamin C: 60%
Vitamin A: 30%
Magnesium: 15%

Additional Notes and Tips

  • Press tofu at least 15 minutes for crisp texture.
  • Adjust chili amount for preferred heat level.
  • Use fresh Thai basil for authentic aroma.
  • Add splash of sesame oil for deeper flavor.
  • Store refrigerated up to three days in airtight container.