Vegan Thai Basil Tofu

Total time40 min

Prep time20 min

Cook time20 min

4.7

(11)

Bold, fragrant, and ready in under 30 minutes, this Thai basil stir-fry is the kind of weeknight dinner that makes you forget you ever needed meat on the plate. Extra-firm tofu gets pressed and pan-seared until each cube is deeply golden and satisfying — no soggy bites here, just crispy edges that soak up every drop of the savory sauce. That sauce is the real star: soy sauce, vegan oyster sauce, dark soy sauce, and a touch of sugar come together into something glossy, umami-packed, and genuinely restaurant-worthy. Sliced red and green bell peppers add color and crunch, while Thai chilies and garlic hit the wok first to build a fiery, aromatic base that perfumes the whole kitchen. The finishing move — folding in a full cup of fresh Thai basil off the heat — is what gives this dish its signature herby brightness and keeps the leaves from going limp. It serves four, making it a solid option for a family dinner or meal prep that actually tastes better the next day. Serve it over steamed rice and watch it disappear fast.

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
2 tbsp neutral oil, divided
¼ tsp salt

For the sauce

3 tbsp soy sauce
1 tbsp vegan oyster sauce
1 tsp dark soy sauce
1 tsp sugar
¼ cup water
1 tsp cornstarch

For the stir-fry

1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 thai chilies, thinly sliced
4 cloves garlic, minced
1 cup fresh thai basil leaves, loosely packed

Instructions

1
Drain the tofu and press it firmly between several layers of paper towels, pressing down with your hands or a heavy pan, for about 5 minutes until most surface moisture is removed. Cut into 3/4-inch cubes.
2
In a small bowl, whisk together the soy sauce, vegan oyster sauce, dark soy sauce, sugar, water, and cornstarch until the cornstarch is fully dissolved. Set aside.

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