If you love bold flavors and quick meals, this Thai Basil Tofu is for you! It’s spicy, savory, slightly sweet, and packed with fresh Thai basil, which gives it that signature aromatic kick. Plus, it comes together in 20 minutes, making it a perfect weeknight dinner.
Even if you’re not usually a tofu fan, this dish might change your mind. The tofu is crumbled and stir-fried until golden, soaking up all the delicious flavors of garlic, chilies, and a simple umami-packed sauce. Serve it over rice for a meal that’s better than takeout! Let’s get cooking!
What You’ll Need
For the Tofu Stir-Fry:
- 1 (14 oz) block firm tofu, pressed and crumbled
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 red chilies, finely chopped (adjust for spice level)
- 1 small onion, finely diced
- 1 red bell pepper, sliced
- 1 cup fresh Thai basil leaves
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce (for color & depth)
- 1 tbsp vegetarian oyster sauce (or mushroom sauce)
- 1 tbsp maple syrup (or sugar)
- 1 tsp rice vinegar
- ¼ cup water
To Serve:
- Cooked jasmine rice
- Fried egg (optional, but highly recommended!)
Pro Tips
- Crumbled tofu works best! It soaks up all the flavors and gives the dish a great texture. Press it first to remove excess moisture.
- Adjust the spice level. Thai chilies can be very spicy—use fewer or swap for mild red chilies if needed.
- Don’t skip Thai basil! It has a unique, slightly peppery taste that makes this dish authentic.
- Want crispy tofu? Pan-fry the crumbles a little longer before adding the sauce.
- Make it a meal! Serve with jasmine rice and a fried egg for the full experience.
Tools You’ll Need
- Large nonstick pan or wok
- Cutting board and knife
- Mixing bowls
- Measuring spoons and cups
- Spatula
Substitutions & Variations
- Swap tofu for ground soy crumbles or even mushrooms for a different texture.
- Can’t find Thai basil? Use regular basil, but add a pinch of black pepper for extra depth.
- No dark soy sauce? Use extra regular soy sauce with a tiny bit of molasses or brown sugar.
- Want more veggies? Add green beans or zucchini for extra crunch.
How to Make It
1. Crumble the Tofu
Press the tofu for at least 15 minutes to remove excess moisture, then crumble it into small, bite-sized pieces.
2. Prep the Sauce
In a small bowl, mix together soy sauce, dark soy sauce, vegetarian oyster sauce, maple syrup, rice vinegar, and water. Stir until combined.
3. Sauté the Garlic and Chilies
Heat 1 tbsp vegetable oil in a pan over medium heat. Add minced garlic and chopped chilies. Stir-fry for 30 seconds until fragrant.
4. Add the Onion and Bell Pepper
Add the diced onion and sliced red bell pepper. Stir-fry for 1-2 minutes until slightly softened.
5. Stir-Fry the Tofu
Add the crumbled tofu to the pan. Stir well to combine, letting it absorb the flavors. Cook for 3-4 minutes until slightly golden.
6. Pour in the Sauce
Pour the prepared sauce over the tofu mixture. Stir well to coat everything evenly. Let it simmer for 1-2 minutes.
7. Add Thai Basil
Turn off the heat and toss in the fresh Thai basil leaves. Stir until they wilt slightly from the residual heat.
8. Serve & Enjoy!
Scoop the tofu over warm jasmine rice and top with a fried egg if desired.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan over medium heat for the best texture.
- Thai basil loses flavor over time—add a few fresh leaves when reheating for a flavor boost.
Final Thoughts
This Thai Basil Tofu is packed with bold flavors, super easy to make, and totally addictive. Try it out, make it your own, and let me know how it turns out in the comments! Happy cooking! 🍛🔥