Vegan Thai Basil Stir-Fry with Tofu
Looking for a vibrant, satisfying meal that fits perfectly into your vegetarian or vegan mains repertoire? This Vegan Thai Basil Stir-Fry with Tofu is just the recipe you need. Packed with fresh vegetables, aromatic herbs, and protein-rich tofu, it's a quick and flavorful dish that's perfect for any night of the week.
Ingredients
- 14 oz firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup snap peas, trimmed
- 1 carrot, julienned
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (vegan version)
- 1 teaspoon sugar
- 1 teaspoon red pepper flakes (optional)
- Cooked jasmine rice for serving
Instructions
- Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes.
- Fry the Tofu: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add minced garlic, bell pepper, snap peas, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Combine: Return the crispy tofu to the skillet. Add soy sauce, oyster sauce, sugar, and red pepper flakes if using. Toss everything together until well-coated and heated through.
- Finish: Stir in the fresh Thai basil leaves and remove from heat. Allow the basil to wilt slightly.
- Serve: Serve the stir-fry hot over a bed of jasmine rice.
Cook’s tips
- Press the tofu for at least 15 minutes to remove excess water, ensuring it gets crispy.
- Use a wok or large skillet over high heat to achieve that authentic stir-fry char.
- Add the Thai basil at the very end and toss just until wilted to preserve its aroma.
- If you prefer extra heat, add more red pepper flakes or a fresh chili.
Substitutions
- Use tamari or coconut aminos instead of soy sauce for a gluten-free or soy-free option.
- Swap oyster sauce with mushroom sauce or hoisin sauce for a vegan alternative.
- Replace snap peas with green beans or broccoli for a different crunch.
- Use maple syrup or agave nectar instead of sugar for a natural sweetener.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to refresh the sauce.
Frequently asked questions
Can I make this stir-fry gluten-free?
Yes, use tamari instead of soy sauce and ensure your vegan oyster sauce is gluten-free.
What if I don't have Thai basil?
You can use regular basil, but Thai basil has a distinct licorice-like flavor. If using regular basil, add a bit more to compensate.
Can I add other vegetables?
Absolutely! Feel free to add mushrooms, zucchini, or baby corn. Just adjust cooking time so they remain tender-crisp.
Is this dish very spicy?
The red pepper flakes are optional. Without them, the dish is mild. Add them to your liking for extra heat.
