Crispy Thai Basil Tofu

This vibrant Thai basil tofu delivers restaurant-quality flavors in under 30 minutes. Crispy golden tofu cubes are tossed in a savory-sweet sauce with aromatic Thai basil, creating a satisfying plant-based dish that pairs perfectly with rice or noodles.

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Course: Main Course

Cuisine: Thai

Keyword: Vegan, Vegetarian

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings:

Calories: 185kcal

Equipment

Ingredients

14 oz extra firm tofu
1 tbsp tapioca starch
2 tbsp avocado oil
1/2 cup chopped onion
2 cloves garlic minced
1/4 tsp fresh ginger minced
1 tsp Thai chili flakes optional
3 tbsp dark soy sauce
1 tbsp brown sugar
1 cup Thai basil leaves

Instructions

Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 3/4-inch cubes.
Toss tofu cubes with tapioca starch until evenly coated.
Heat avocado oil in a large pan or wok over medium-high heat.
Add tofu cubes and cook for 6-8 minutes, turning occasionally, until golden brown on all sides.
Add garlic, ginger, onion, and chili flakes to the pan. Cook for 2-3 minutes until onion becomes translucent.
Stir in dark soy sauce and brown sugar, cooking for 1 minute until sauce coats the tofu.
Add Thai basil leaves and toss gently until wilted, about 30 seconds.
Serve immediately over rice or noodles.

Notes

Press tofu thoroughly for the crispiest results - excess moisture prevents proper browning

Substitute cornstarch or all-purpose flour if tapioca starch isn't available

Regular sweet basil can replace Thai basil, though the flavor will be milder

Make it gluten-free by using tamari instead of dark soy sauce

Store leftovers in the refrigerator for up to 3 days and reheat in a pan to restore crispiness

Double the recipe easily for meal prep or larger families

Add vegetables like bell peppers or snap peas for extra nutrition and crunch

Nutrition