Spicy Tofu Recipe | Thai Basil Tofu Stir Fry

Spicy tofu recipe | vegan Thai basil tofu stir-fry | crispy pan-fried tofu | plant-based meal.

5 from 7 votes

Spicy Tofu Recipe | Thai Basil Tofu Stir Fry

Make the best spicy tofu recipe with crispy golden tofu, garlic, chilies, and fresh basil in just 20 minutes. This Thai basil tofu stir-fry is easy to make, vegan and protein-rich, and incredibly flavorful.

Prep Time10

Cook Time20

Course: appetizers, Dinner, Lunch, Side Dish

Cuisine: Asian, Thai

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Calories: 151kcal

Author: Kushi

Equipment

Ingredients

14 oz Extra Firm Tofu 1 block
1 Onion chopped
6 Garlic cloves finely chopped
2 to 3 Thai bird chilies Green chili; adjust to taste
1 inch Ginger grated
½ cup Fresh Basil leaves chopped
1 tablespoon Soy Sauce
1 to 2 teaspoon Worcestershire sauce
1 tablespoon Tomato sauce ketchup
1 teaspoon Sriracha chili sauce
1 teaspoon Brown sugar
1 teaspoon Dried red pepper flakes optional
2 tablespoon Vegetable oil
Salt to taste

Instructions

Pan-fry Tofu

Press the tofu to remove any extra moisture. Cut the tofu into the desired shape and sprinkle some salt.
14 oz Extra Firm Tofu
Heat a tablespoon of oil in a non-stick pan. Pan-fry the tofu till it develops some color. Remove and set aside.
2 tbsp Vegetable oil

Spicy Tofu

Using a mortar and pestle, crush the garlic and green chili.
6 Garlic cloves, 2 to 3 Thai bird chilies
Heat remaining oil in the same pan. Add onion, crushed garlic, green chili, and ginger, and sauté until light in color and fragrant.
1 Onion, 1 inch Ginger, ½ cup Fresh Basil leaves
Now add soya sauce, Worcestershire sauce, tomato sauce, sriracha chili sauce, brown sugar, pepper flakes, and salt to taste and mix well.
1 tbsp Soy Sauce, 1 to 2 tsp Worcestershire sauce, 1 tbsp Tomato sauce, 1 tsp Sriracha chili sauce, 1 tsp Brown sugar, 1 tsp Dried red pepper flakes, Salt to taste
Add the crispy tofu and fresh basil leaves. Mix well until the tofu is tossed in the sauce and basil wilts. Switch off the flame.
Serve hot immediately and enjoy.

Notes

Vary the amount of green chilies as per your taste.
If fresh basil leaves are unavailable, dried basil leaves can be used.
The recipe is flexible. Vary all the ingredients, especially the sauces, to taste. Any change in the ingredient quantity will change the taste of the dish, but it will be unique and flavorful.
You can even add veggies like mushrooms, broccoli, spinach, baby corn, bok choy, snap peas, and zucchini for this recipe.
Use extra-firm tofu for a crispy, firm texture on the outside.
I have used a vegan/vegetarian version of Worcestershire sauce. Make sure you check the ingredient list in the sauce before you use it if you want it vegan.
For a gluten-free version, use tamari instead of soy sauce.

Nutrition