Thai Basil Tofu & Vegetable Stir-Fry

• Cuisine: Thai
• Diet: lacto-vegetarian (no eggs, meat, or fish)
• Serves: 2
• Time: prep 10 min / cook 10 min
• Source: original
• Added: 2026-09-27

Ingredients

• Remaining tofu, pressed and cubed
• Remaining frozen stir-fry vegetable mix (~2/5 bag)
• 3 cloves garlic, minced
• 1-2 Thai chilis, minced
• 2 tbsp neutral oil
• Handful Thai basil leaves
• Cooked rice, to serve

Sauce

• 2 tbsp soy sauce
• 1 tsp brown sugar
• 1 tbsp water
• 1 tsp rice vinegar (optional)

Instructions

1. Press and cube the tofu if not already done. (Prep-ahead) 2. Mix the sauce ingredients in a small bowl. (Prep-ahead) 3. Day-of: heat the oil in a wok or wide pan until just shy of smoking. Add the garlic and chili, stir-fry 15 seconds — don't let it burn or it turns bitter. 4. Add the tofu and let it sit undisturbed for 1-2 minutes to pick up color before tossing. 5. Add the frozen stir-fry vegetables straight from the freezer and toss over high heat until just tender-crisp, 3-4 minutes. 6. Add the sauce, toss to coat for 30 seconds, then take off heat and stir in the Thai basil until just wilted. 7. Serve immediately over rice.

Notes / Variations

• High heat and not overcrowding the pan is what gives stir-fry its char ("wok hei") instead of steaming the ingredients into mush — cook in batches if the pan is small.

Cooking History

• YYYY-MM-DD — rating /5 — brief note