Chili Basil Tofu Stir-Fry

Who says tofu is boring? This chili basil tofu stir-fry is anything but! With a hint of spice, a touch of sweetness, and layers of umami, this quick dinner will quickly become a staple in your menu.

Watch how to make this

Ingredients

• Extra firm tofu: Main protein source, provides texture and absorbs flavors.
• Cornstarch: Helps create a crispy exterior on the tofu and thickens the sauce.
• Oyster sauce: Provides savory, slightly sweet flavor to the sauce. You can also use vegetarian oyster sauce.
• Fish sauce:  Adds depth and umami to the sauce. Use vegan fish sauce for a vegan version or substitute it with soy sauce.
• Thai chili: Provides heat and authentic Thai flavor. If you can't find Thai chilies, use serrano peppers or fresno chili.
• Thai basil: Key flavor component, adds distinct aroma and taste. You can use regular basil if Thai basil is unavailable.

Substitutions and variations

• Gluten-free: Use gluten-free tamari instead of soy sauce and ensure the fish sauce and cornstarch are also gluten-free.
• Protein: You can easily adapt this recipe to fit almost any protein, including shrimp, chicken, or tender cuts of beef such as flap meat.
• Vegetables: You can add extra vegetables such as spinach, mushrooms, or snap peas to bump up the dish.

Recipe

Print Recipe

Chili Basil Tofu Stir-Fry

Total Time30 minutes mins

Course: Main Course

Cuisine: Thai

Keyword: vegetarian

Servings: 2

Author: Christine Ma

Ingredients

Crispy tofu

• 14 ounces extra firm tofu
• 2 teaspoons soy sauce
• 2 tablespoons cornstarch

Chili basil sauce

• 3 tablespoons oil divided
• 1 small red bell pepper chopped
• 3 cloves garlic minced
• 1 Thai chili minced
• ½ cup chicken or vegetable stock
• 1 tablespoon oyster sauce
• 2 teaspoons brown sugar
• 1 teaspoon soy sauce
• 1 teaspoon fish sauce
• 2 teaspoons cornstarch
• 2 tablespoons water
• ¼ cup fresh Thai basil

Instructions

• Drain the tofu and wrap in clean kitchen towels or paper towels. Remove excess water from the tofu by placing a weight on top. Let sit for 10 minutes. Unwrap the tofu and cut it into bite-size pieces.
• Season tofu with 2 teaspoons of soy sauce. Sprinkle cornstarch on top, tossing to coat.
• Heat 2 tablespoons oil in a large nonstick saute pan over medium heat. Add the tofu and spread in an even layer. Cook until browned, about 3 minutes. Flip and brown on the other side. Remove from heat and set aside.
• Combine ingredients for the sauce including chicken or vegetable stock, oyster sauce, soy sauce, fish sauce, and brown sugar in a small bowl. Set aside.
• In the same pan, prepare the sauce. Heat the remaining tablespoon of oil over medium heat and add the chopped bell pepper. Saute for 2 minutes or until softened. Add garlic and Thai chili, cooking for 30 seconds or until aromatic.
• Add sauce mixture and bring to a boil. Mix cornstarch with water to make a cornstarch slurry and add it to the sauce. Simmer until slightly thickened, stirring constantly. Remove from heat.
• Add the tofu and basil to the sauce and toss to evenly coat. Serve immediately with steamed rice.

Notes

You can drain the tofu and let it sit overnight in the refridgerator until ready to cook.

Step-by-step instructions

Step 1: Prepare tofu

When I make a tofu stir-fry where the tofu is the only ingredient, I want to make it the star. So we're going to take an extra step and drain the tofu before cooking it. Packaged tofu always comes packed in water. We want to remove as much of that water as possible to get the tofu crispy.

To do this, wrap the tofu in clean kitchen towels or paper towels and place a weight on top. The towels will soak up all the moisture, leaving you with a firm tofu block.

Cut the tofu into bite-sized chunks and season with soy sauce. Then, sprinkle cornstarch, tossing to coat.

Heat a couple of tablespoons of oil in a large saute pan and lay the tofu in an even layer. If you have a nonstick saute pan or a well-seasoned cast iron pan, I recommend using them. The cornstarch can get sticky while cooking and can stick to the pan, but I discovered that with a nonstick pan, it doesn't stick.

Once golden brown, flip the tofu and cook until golden brown. Remove the tofu and set it aside.

Step 2: Make sauce

The sauce is the liquid gold to this chili basil tofu stir-fry. The oyster sauce, soy sauce, and fish sauce add the savory and salty components. Meanwhile, the brown sugar gives sweetness, and the Thai chili adds some necessary spice. It's a perfect combination.

To make the sauce, heat another tablespoon of oil in the same pan. Then, add the chopped bell pepper and saute until softened. Add the Thai chili and garlic and saute for another 30 seconds.

Combine chicken stock with oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl and pour the mixture into the pan. Bring it to a boil, then add the cornstarch slurry.

Simmer the sauce until slightly thickened and give it a taste. You want to make sure it's well-balanced since this is where all the flavor is.

Remove the pan from the heat and add back the tofu and Thai basil, gently tossing to coat.

I am happy to say that I now have another vegetarian dish to add to my list. I absolutely loved this chili basil tofu stir-fry, so much so that I didn't even miss any meat! The punch of heat that balances the sweet and savory sauce with the fresh Thai basil works so well. I hope you enjoy this vegetarian Asian dish as much as I did!

Make-ahead and storage

• Make-ahead: You can drain the tofu ahead of time and let it sit overnight in the refridgerator.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 3 days.

Frequently asked questions

More vegetarian dinner recipes

Looking for more vegetarian dinner ideas? Try these: