I’m sharing a quick vegetarian Thai basil tofu stir fry from my Ground Tofu Recipes collection, with ground tofu, garlic, ginger, vegetables, and a spicy savory soy sauce for an easy weeknight option.

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I didn’t expect to fall so hard for a simple Thai basil tofu. The crumbled extra firm tofu gives a satisfying, almost meaty texture that tricks even my pickiest friends, while bright Thai basil leaves cut through with a peppery, floral kick.

I keep making it when I want something fast but not boring, and somehow it keeps showing up in my Tofu Thai Recipes and even my Tofu Vegetarian Recipes lists, which surprises me every time. Sometimes I overdo the basil, but somehow that works too, and it always leaves me wanting to tweak it again.

Ingredients

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Tofu: high in protein, mild, soaks up sauces, great vegan protein.
Thai basil: aromatic, peppery sweet, adds bright herbal lift and fresh finish.
Garlic: pungent, immune boosting, gives savory depth and slight sweetness when cooked.
Bird’s eye chiles: fiery heat, vitamin C, wakes the whole dish up.
Soy sauce: salty umami, provides savory backbone, watch sodium if you care.
Red bell pepper: sweet crunchy, vitamin A and C, adds color and crispness.
Ginger: warm spicy note, aids digestion, brightens flavors, dont overcook it.
Sesame oil: nutty finishing oil, tiny splash lifts aroma, use sparingly.

Ingredient Quantities

14 oz extra firm tofu, crumbled (about 400 g)

2 tbsp vegetable oil

4 garlic cloves minced

1 tbsp fresh ginger minced

3 Thai bird’s eye chiles thinly sliced or 1 serrano if you cant find them

1 small shallot thinly sliced

1 small red bell pepper thinly sliced

1 cup green beans trimmed and cut into 1 inch pieces optional

1 cup packed Thai basil leaves holy basil if you can find it

2 tbsp light soy sauce

1 tbsp vegetarian oyster sauce mushroom stir fry sauce works too

1 tsp dark soy sauce optional for color

1 tsp brown sugar

1 tsp sesame oil

2 tbsp water or vegetable broth

Steamed jasmine rice for serving optional

How to Make this

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1. Press the 14 oz extra firm tofu between paper towels or a clean kitchen towel for 15 to 30 minutes to remove extra water, then crumble it with your hands so it looks like coarse ground meat.

2. Whisk together 2 tbsp light soy sauce, 1 tbsp vegetarian oyster sauce (or mushroom stir fry sauce), 1 tsp dark soy sauce if you want deeper color, 1 tsp brown sugar, 1 tsp sesame oil and 2 tbsp water or vegetable broth; set the sauce aside.

3. Heat a large skillet or wok over medium-high heat and add 2 tbsp vegetable oil. When it’s hot add 4 minced garlic cloves, 1 tbsp minced ginger, and the sliced chiles and stir for about 20 to 30 seconds until fragrant.

4. Add the thinly sliced shallot, the red bell pepper strips, and 1 cup green beans (if using) and stir-fry 2 to 3 minutes till they are just tender-crisp.

5. Push the veggies to the side, add the crumbled tofu and spread it out so it contacts the pan; let it sit a minute then stir and press with your spatula to brown bits, keep cooking 4 to 6 minutes until most moisture is gone and some pieces get golden.

6. Pour the sauce over the tofu and veggies, toss well and cook another 1 to 2 minutes so the sauce reduces a little and coats everything; if it looks too thick add another splash of water or broth.

7. Turn off the heat, immediately stir in 1 cup packed Thai basil leaves (or holy basil if you got it) until wilted, taste and adjust salt, sugar or chiles if needed.

8. Finish with a tiny extra drizzle of sesame oil if you like, serve hot over steamed jasmine rice and dig in.

Equipment Needed

1. Large skillet or wok for stir fry
2. Sturdy spatula or wooden turner to press and brown the tofu
3. Cutting board and sharp chef knife for garlic ginger chiles shallot bell pepper and beans
4. Paper towels or a clean kitchen towel plus a heavy plate or a tofu press to press the tofu
5. Small bowl and whisk or fork to mix the sauce
6. Measuring spoons and a small liquid measure or tablespoon for the sauces
7. Tongs or a long handled wooden spoon to toss everything
8. Rice cooker or a medium pot for steaming jasmine rice

FAQ

Q: Do I need to press the tofu, and how long should I press it? A: Yes, press the extra firm tofu for at least 15 to 30 minutes to squeeze out excess water so it browns and soaks up sauce better. Wrap it in a clean towel, put a heavy pan or cans on top. If you forget, crumble and cook a bit longer to drive off moisture.

Q: Can I make the tofu crispy like in restaurants? A: Totally. After pressing, toss crumbled or cubed tofu lightly in cornstarch, then fry in hot vegetable oil until golden. Use high heat and don’t crowd the pan. For less oil, bake at 425 F for 25 to 35 minutes, flipping once, until edges are brown.

Q: What if I can’t find Thai basil or holy basil? A: Substitute with sweet basil or even a mix of basil and a little mint for a bright note. It wont be 100 percent the same, but it keeps the fresh herb flavor. Add basil at the end so it doesn’t wilt into nothing.

Q: How do I tame the heat or make it spicier? A: Use fewer bird’s eye chiles or swap for 1 serrano to tone it down. To turn up heat, add more sliced bird’s eyes or a pinch of Thai chili flakes with the sauce. Toss a little of the chili seeds if you want extra kick.

Q: Are there good sauce swaps for vegetarian oyster sauce? A: Yes. Use mushroom stir fry sauce, hoisin thinned with a splash of soy, or a tablespoon miso mixed with a bit of water for savory depth. Use light soy or tamari for gluten free, and dark soy only for color if needed.

Q: How long does leftovers keep and how should I reheat? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, or microwave covered for 45 to 90 seconds, stirring once. Add fresh basil after reheating for the best bright flavor.

Thai Basil Tofu Recipe Substitutions and Variations

Tofu: Tempeh is my top swap, it crumbles and soaks up sauce well, king oyster or cremini mushrooms give a meaty bite if you want no soy, seitan works for chewy protein but its not gluten free.
Thai basil: Regular sweet basil works in a pinch, it misses the peppery edge but still tastes good, add a handful of cilantro or mint to mimic that herbal pop, holy basil is ideal if you can find it.
Vegetarian oyster sauce: Mushroom oyster sauce is the closest match, hoisin plus a splash of light soy gives sweet umami, or mix a little miso with soy and a pinch of sugar for depth.
Birds eye chiles: Serrano is a great swap as you noted, youll get milder heat with jalapeno, or use red pepper flakes or a small spoon of Thai chili paste and adjust to taste.

Pro Tips

1. Press and dry the tofu longer than you think, then toss the crumbles lightly in a little cornstarch before you put them in the pan, it helps make golden crispy bits that actually hold up to the sauce.
2. Get the wok or skillet smoking hot first, add the oil and let it heat up, then add tofu and leave it alone for a minute so it browns instead of stews, dont overcrowd the pan or you’ll just steam everything.
3. Taste the sauce as you go and tweak it, sometimes a splash of rice vinegar or a squeeze of lime wakes it up, or a pinch more sugar balances it if the soy is too sharp.
4. Add the basil off heat and fold it in quick so it stays bright, finish with a tiny drizzle of sesame oil and some toasted sesame seeds or chopped peanuts for crunch and texture.

Thai Basil Tofu Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

374

kcal

Equipment: 1. Large skillet or wok for stir fry
2. Sturdy spatula or wooden turner to press and brown the tofu
3. Cutting board and sharp chef knife for garlic ginger chiles shallot bell pepper and beans
4. Paper towels or a clean kitchen towel plus a heavy plate or a tofu press to press the tofu
5. Small bowl and whisk or fork to mix the sauce
6. Measuring spoons and a small liquid measure or tablespoon for the sauces
7. Tongs or a long handled wooden spoon to toss everything
8. Rice cooker or a medium pot for steaming jasmine rice

Ingredients

14 oz extra firm tofu, crumbled (about 400 g)
2 tbsp vegetable oil
4 garlic cloves minced
1 tbsp fresh ginger minced
3 Thai bird's eye chiles thinly sliced or 1 serrano if you cant find them
1 small shallot thinly sliced
1 small red bell pepper thinly sliced
1 cup green beans trimmed and cut into 1 inch pieces optional
1 cup packed Thai basil leaves holy basil if you can find it
2 tbsp light soy sauce
1 tbsp vegetarian oyster sauce mushroom stir fry sauce works too
1 tsp dark soy sauce optional for color
1 tsp brown sugar
1 tsp sesame oil
2 tbsp water or vegetable broth
Steamed jasmine rice for serving optional

Directions

Press the 14 oz extra firm tofu between paper towels or a clean kitchen towel for 15 to 30 minutes to remove extra water, then crumble it with your hands so it looks like coarse ground meat.
Whisk together 2 tbsp light soy sauce, 1 tbsp vegetarian oyster sauce (or mushroom stir fry sauce), 1 tsp dark soy sauce if you want deeper color, 1 tsp brown sugar, 1 tsp sesame oil and 2 tbsp water or vegetable broth; set the sauce aside.
Heat a large skillet or wok over medium-high heat and add 2 tbsp vegetable oil. When it’s hot add 4 minced garlic cloves, 1 tbsp minced ginger, and the sliced chiles and stir for about 20 to 30 seconds until fragrant.
Add the thinly sliced shallot, the red bell pepper strips, and 1 cup green beans (if using) and stir-fry 2 to 3 minutes till they are just tender-crisp.
Push the veggies to the side, add the crumbled tofu and spread it out so it contacts the pan; let it sit a minute then stir and press with your spatula to brown bits, keep cooking 4 to 6 minutes until most moisture is gone and some pieces get golden.
Pour the sauce over the tofu and veggies, toss well and cook another 1 to 2 minutes so the sauce reduces a little and coats everything; if it looks too thick add another splash of water or broth.
Turn off the heat, immediately stir in 1 cup packed Thai basil leaves (or holy basil if you got it) until wilted, taste and adjust salt, sugar or chiles if needed.
Finish with a tiny extra drizzle of sesame oil if you like, serve hot over steamed jasmine rice and dig in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.