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Thai Basil Tofu
Laura

Thai Basil Tofu

Quick and flavorful Thai Basil Tofu stir fry with crispy cornstarch-coated tofu, fresh Thai basil, garlic, and chilies in a savory-sweet sauce. Perfect over rice for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Dinner
Cuisine: Thai
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces extra-firm or super-firm tofu drained and pressed
  • 2 tablespoons cornstarch for coating
  • 1/4 teaspoon salt for seasoning tofu
  • 1/4 teaspoon black pepper for seasoning tofu
  • 2 tablespoons avocado oil or neutral cooking oil
  • 6 cloves garlic finely minced
  • 4 fresh red Thai chilies finely chopped, adjust to taste
  • 1/3 cup red onion or shallots finely chopped
  • 1 1/2 cups fresh Thai basil leaves roughly chopped
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce for color and depth
  • 2 tablespoons vegetarian oyster sauce
  • 1 tablespoon organic cane sugar or palm sugar
  • 2 tablespoons water to rinse sauce bowl
  • Steamed jasmine rice for serving
  • Fried egg with runny yolk, optional for topping

Equipment

  • Large wok or skillet
  • Kitchen towels or paper towels
  • Mixing bowls
  • Cutting board and knife

Method
 

  1. Press the tofu by wrapping in kitchen towels and placing something heavy on top for 15 minutes to remove excess moisture.
  2. Crumble the pressed tofu into small bite-sized pieces with your hands, resembling ground meat texture.
  3. Toss tofu crumbles with salt, pepper, and cornstarch until evenly coated.
  4. Heat oil in a large wok or skillet over medium-high heat. Add coated tofu in a single layer.
  5. Cook tofu undisturbed for 3-4 minutes until golden and crispy on the bottom, then stir and continue cooking until all sides are browned, about 8-10 minutes total. Remove and set aside.
  6. Add more oil if needed to the same pan. Toss in garlic, Thai chilies, and red onion. Stir-fry for 1 minute until fragrant.
  7. Return crispy tofu to the pan. Pour pre-mixed sauce (light soy sauce, dark soy sauce, vegetarian oyster sauce, and sugar) over everything.
  8. Stir well to coat every piece. Cook for 2 minutes until sauce thickens slightly and clings to tofu.
  9. Add fresh Thai basil at the very end. Stir just until wilted, about 30 seconds.
  10. Serve immediately over steamed jasmine rice with optional fried egg on top.

Notes

  • Use super-firm tofu for best results and less pressing time
  • Do not skip the cornstarch coating - it creates the meaty texture
  • Prep all ingredients before cooking as this stir-fry moves quickly
  • Adjust chili amount based on your heat preference
  • Add vegetables like bell peppers or green beans for extra nutrition
  • Stores in refrigerator for up to 4 days and reheats well