It is 6pm and your family is hungry. You need a meal that is fast and filling. This Thai Basil Tofu is exactly what you need tonight. It delivers big flavors in under 30 minutes.
Too hot to turn on the oven? This quick stir-fry is a summer lifesaver. It is light, fresh, and incredibly satisfying. Your kitchen will smell like a tropical getaway in minutes.
Why This Recipe Is a Winner
This recipe is a total winner for busy weeknights. It uses simple ingredients to create a restaurant-quality meal. You will love how the tofu gets perfectly crispy and golden. It is a great way to enjoy a healthy reset. Plus, it is very budget-friendly for your weekly menu.
Simple Method
Making this dish is incredibly easy and rewarding. You simply crumble the tofu with your hands first. This creates a texture that mimics ground meat perfectly. Even if you are new to tofu, you can do this. The whole process takes less than 10 minutes at the stove.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use fresh herbs for the best results.
- 14 oz extra-firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 4 Thai bird’s eye chilies, finely chopped
- 1 small shallot, sliced
- 1 cup fresh holy basil leaves
- 2 tablespoons vegetarian mushroom stir-fry sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons water
Cooking Steps
- Crumble the pressed tofu by hand into small, irregular pieces to create maximum surface area for browning.
- Heat the vegetable oil in a wok or heavy skillet over high heat until it begins to shimmer.
- Sauté the garlic, shallots, and chilies for 30 seconds until aromatic and the shallots turn translucent.
- Add the crumbled tofu to the pan and spread into an even layer; sear undisturbed for 3 minutes, then stir-fry for an additional 3 minutes until edges are crispy and golden.
- Add the mushroom sauce, light soy sauce, dark soy sauce, sugar, and water to the wok, stirring rapidly to deglaze the pan and coat the tofu.
- Turn off the heat and immediately toss in the holy basil leaves, stirring until they are just wilted by the residual heat.
- Serve immediately, traditionally accompanied by jasmine rice and an optional fried egg.
Best Ways to Enjoy It
Serve this dish warm over a bed of fluffy jasmine rice. The rice soaks up all the savory, spicy sauce. For a traditional touch, add a crispy fried egg on top. You can also serve it with a fresh cucumber salad. It is the perfect meal for a cozy night in.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This dish is excellent for meal prep lunches. To reheat, simply toss it in a hot pan for a few minutes. This helps the tofu regain its crispy texture quickly. Avoid using the microwave if you want it crunchy.
Tips for Best Results
- Do not skip pressing the tofu to remove excess water.
- Use a high-heat oil like vegetable or canola oil.
- Adjust the number of chilies to control the spice level.
- Wait until the very end to add the basil leaves.
- Crumble the tofu into different sizes for better texture.
- Prep all your sauces in a small bowl before starting.
- Ensure your pan is screaming hot before adding the oil.
Ways to Switch It Up
- Add diced bell peppers for extra crunch and color.
- Substitute holy basil with Thai basil if needed.
- Try using tempeh instead of tofu for a nuttier flavor.
- Add a splash of lime juice at the end for brightness.
Common Questions
Can I make this less spicy?
Yes, simply remove the seeds from the chilies. You can also use just one chili for mild heat. It will still be full of flavor from the garlic.
What if I cannot find holy basil?
Holy basil has a unique peppery taste. If you cannot find it, use Thai basil instead. Regular Italian basil works in a pinch but tastes different.
I hope this quick and flavorful meal brings some joy to your busy weeknight. It is proof that healthy eating can be fast and delicious. Enjoy every spicy, aromatic bite!
— Katie Wood
Ingredients
- 14 oz extra -firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 4 cloves garlic , minced
- 4 Thai bird 's eye chilies, finely chopped
- 1 small shallot , sliced
- 1 cup fresh holy basil leaves
- 2 tablespoons vegetarian mushroom stir-fry sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons wate r
Instructions
- Crumble the pressed tofu by hand into small, irregular pieces to create maximum surface area for browning.
- Heat the vegetable oil in a wok or heavy skillet over high heat until it begins to shimmer.
- Sauté the garlic, shallots, and chilies for 30 seconds until aromatic and the shallots turn translucent.
- Add the crumbled tofu to the pan and spread into an even layer; sear undisturbed for 3 minutes, then stir-fry for an additional 3 minutes until edges are crispy and golden.
- Add the mushroom sauce, light soy sauce, dark soy sauce, sugar, and water to the wok, stirring rapidly to deglaze the pan and coat the tofu.
- Turn off the heat and immediately toss in the holy basil leaves, stirring until they are just wilted by the residual heat.
- Serve immediately, traditionally accompanied by jasmine rice and an optional fried egg.
