Vegan Thai Basil Tofu Stir-Fry (Print Version)

Aromatic tofu and crisp vegetables stir-fried in savory sauce with fresh Thai basil

# What You'll 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

→ Sauce

09 - 3 tablespoons soy sauce or tamari
10 - 1 tablespoon dark soy sauce
11 - 1½ tablespoons maple syrup or coconut sugar
12 - 1 tablespoon rice vinegar
13 - ½ teaspoon freshly ground black pepper
14 - 1 tablespoon water

→ Stir-Fry & Garnish

15 - 2 tablespoons vegetable oil
16 - 1 cup fresh Thai basil leaves, loosely packed
17 - Lime wedges, for serving
18 - Cooked jasmine rice, to serve

# Cooking Steps:

01 - In a small bowl, combine soy sauce, dark soy sauce, maple syrup, rice vinegar, black pepper, and water. Stir until sugar dissolves. 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, about 6 to 8 minutes. Transfer to a plate.
03 - Add remaining oil to the pan. Sauté garlic, red onion, and chili 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.
05 - Return tofu to the pan. Pour in prepared sauce and toss everything to coat evenly. Stir-fry for 2 to 3 minutes until sauce slightly thickens.
06 - Remove from heat and gently fold in Thai basil leaves until just wilted.
07 - Divide jasmine rice among serving bowls and top with stir-fry. Garnish with lime wedges and serve immediately.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy and golden, absorbing that savory-sweet sauce like it was made for this exact moment.
  • It comes together faster than ordering takeout, yet tastes like someone spent hours perfecting it.
  • Everything stays vibrant and fresh—the vegetables keep their snap, the basil stays fragrant, and you feel good eating it.
02 -
  • Press your tofu thoroughly before cooking—I learned this the hard way when my first batch came out soggy instead of crispy, and it completely changed everything about how the dish felt in my mouth.
  • Don't overcook the vegetables; they should still have resistance, which only takes a few minutes at high heat and means the difference between vibrant and tired.
  • Add the basil after removing from heat so its delicate flavor doesn't cook away into the sauce—you want to taste it, not just catch a whisper of it.
03 -
  • If you have time, marinate the pressed tofu cubes in a tablespoon of soy sauce and a teaspoon of cornstarch for ten minutes before frying—the cornstarch helps them develop an even crispier exterior.
  • Make the sauce while you're prepping ingredients so you're not scrambling when the pan is hot and everything is cooking at once.
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