I love how this Thai Basil Tofu with Green Beans turns simple ingredients into a bold, saucy dinner that feels takeout-worthy. Piled over rice, it’s the kind of hearty meal I never leave leftovers from.

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I’m obsessed with this Vegan Thai Basil Tofu Stir because it hits loud and fast: savory, spicy, a little sweet, and totally satisfying without feeling heavy. I love the way Thai basil leaves bring that punchy, almost peppery bite, while the tofu gives me those crisp edges and soft centers I always want.

But the real reason I keep coming back? The contrast.

Glossy sauce, fresh bite, big flavor, zero boring moments. No bland dinner situation here.

And honestly, this is the kind of meal I crave when I want something bold, messy, and ridiculously good on a regular night.

Ingredients

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Tofu brings the protein, and it soaks up sauce like a champ.
Cornstarch gives the tofu those crispy little edges you’ll fight over.
Neutral oil keeps everything sizzling without stealing the spotlight.
Green beans add crunch, color, and a little “yes, this is healthy” energy.
Shallot turns sweet and savory fast, basically making the pan smell amazing.
Garlic adds that bold, cozy flavor you expect in a good stir fry.
Thai chilies bring heat, so you can keep it friendly or fiery.
Thai basil is the star, fresh, peppery, and totally worth grabbing.
Soy sauce or tamari gives the whole dish its salty, savory backbone.
Vegan oyster sauce adds deep umami without making things complicated.
Lime juice wakes everything up with a bright little tang.
Plus, sesame oil adds a nutty finish that makes it taste complete.
Scallions keep it fresh and snappy right at the end.
Jasmine rice catches all that saucy goodness, which is honestly the point.

Ingredient Quantities

14 ounce firm or extra firm tofu, pressed and cut into 1 inch cubes

2 tablespoons cornstarch

3 tablespoons neutral oil (vegetable, canola, or peanut)

8 ounces green beans, trimmed and halved

1 small shallot, thinly sliced

4 garlic cloves, minced

1 to 2 Thai bird chilies or 1 red chili, thinly sliced (adjust to taste)

1 cup fresh Thai basil leaves, packed (substitute regular basil if needed)

3 tablespoons soy sauce or tamari

1 tablespoon vegan oyster sauce or mushroom stir fry sauce

1 tablespoon lime juice (fresh)

1 teaspoon palm sugar or brown sugar

2 tablespoons water or low sodium vegetable broth

1 teaspoon toasted sesame oil

2 scallions, sliced

Salt and black pepper, to taste

3 cups cooked jasmine rice, for serving

How to Make this

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1. Press tofu for at least 20 minutes, cut into 1 inch cubes, then toss gently with 2 tablespoons cornstarch and a pinch of salt and pepper to coat.

2. Whisk together 3 tablespoons soy sauce or tamari, 1 tablespoon vegan oyster or mushroom sauce, 1 tablespoon fresh lime juice, 1 teaspoon palm or brown sugar, 2 tablespoons water or low sodium vegetable broth, and 1 teaspoon toasted sesame oil; set sauce aside.

3. Heat 2 tablespoons neutral oil in a large skillet or wok over medium high heat. Add tofu in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 8 to 10 minutes. Transfer tofu to a plate.

4. Add the remaining 1 tablespoon oil to the pan. Add trimmed and halved green beans and stir fry for 3 to 4 minutes until bright and nearly tender.

5. Push green beans to the side and add sliced shallot, minced garlic, and sliced Thai bird chilies or red chili. Stir fry together for 1 to 2 minutes until fragrant and shallot softens.

6. Return the crispy tofu to the pan and pour the prepared sauce over everything. Toss gently to coat and cook for 1 to 2 minutes until sauce thickens slightly and everything is heated through.

7. Add packed Thai basil leaves and sliced scallions, tossing just until the basil wilts and becomes fragrant, about 30 seconds to 1 minute.

8. Taste and adjust seasoning with salt, black pepper, or additional soy sauce, sugar, or lime juice as needed.

9. Serve immediately over cooked jasmine rice, spooning extra sauce from the pan over rice.

Equipment Needed

1. Cutting board
2. Chef knife
3. Tofu press or heavy plate and paper towels
4. Mixing bowl and whisk or fork
5. Measuring spoons and tablespoon
6. Large skillet or wok
7. Spatula or tongs
8. Plate or tray for resting tofu
9. Rice cooker or pot for jasmine rice

FAQ

Q: Do I need to press the tofu and why? A: Yes. Pressing removes excess water so the tofu crisps when coated with cornstarch and pan-fried, giving better texture and preventing a soggy stir fry.

Q: Can I bake or air fry the tofu instead of pan-frying? A: Yes. Toss the cubed, pressed tofu in cornstarch and a little oil, then bake at 425 F for 25 to 30 minutes or air fry at 400 F for 12 to 18 minutes, shaking once, until golden and crispy.

Q: What can I use if I do not have Thai basil? A: Regular sweet basil is the closest substitute. It will change the flavor profile a bit but still tastes great. For more authentic anise notes, add a small pinch of finely chopped cilantro stems or a tiny bit of mint.

Q: How can I adjust the spice level? A: Use fewer bird chilies or remove seeds to lower heat. For more heat, add extra chilies or a splash of Thai chili sauce. Taste and adjust gradually.

Q: Is this recipe gluten free? A: It can be. Use tamari or a certified gluten free soy sauce and confirm the vegan oyster or mushroom sauce is gluten free. Also check labels on any pre-made sauces.

Q: How long will leftovers keep and how should I reheat? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet over medium heat to revive the tofu crispness, or microwave covered for 1 to 2 minutes if short on time.

Vegan Thai Basil Tofu Stir Recipe Substitutions and Variations

Tofu (14 ounce firm): tempeh, extra-firm seitan, or large button mushrooms for a firmer, meaty bite
Cornstarch (2 tablespoons): arrowroot powder, potato starch, or tapioca starch for a similar crisping effect
Thai basil (1 cup): sweet basil, holy basil for a peppery note, or cilantro for a different herb profile
Vegan oyster sauce (1 tablespoon): hoisin sauce, vegetarian mushroom soy sauce, or a mix of soy sauce with a splash of mushroom broth

Pro Tips

1. Press the tofu longer when you can, 30 to 45 minutes if possible. Drier tofu crisps up much better and soaks less sauce, which keeps the pieces pleasantly chewy instead of mushy.

2. Toss the tofu gently but thoroughly with the cornstarch. Shake off any excess cornstarch so you get a thin, even crust that browns without powdery bits. Cook it in a hot pan without crowding so each cube gets direct contact with the surface.

3. Give the green beans a head start. Either blanch them for 30 to 60 seconds and shock in ice water, or stir fry them first until just tender crisp. That way they stay bright and snap instead of turning floppy while the sauce thickens.

4. Add the basil and scallions at the very end and be quick. Fresh Thai basil loses its perfume if cooked too long, so toss it in off heat or with only a few seconds in the pan to keep the lift of herbs. Taste the sauce last and tweak with a touch more lime, sugar, or soy to balance heat and salt.

Vegan Thai Basil Tofu Stir Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

518

kcal

Equipment: 1. Cutting board
2. Chef knife
3. Tofu press or heavy plate and paper towels
4. Mixing bowl and whisk or fork
5. Measuring spoons and tablespoon
6. Large skillet or wok
7. Spatula or tongs
8. Plate or tray for resting tofu
9. Rice cooker or pot for jasmine rice

Ingredients

14 ounce firm or extra firm tofu, pressed and cut into 1 inch cubes
2 tablespoons cornstarch
3 tablespoons neutral oil (vegetable, canola, or peanut)
8 ounces green beans, trimmed and halved
1 small shallot, thinly sliced
4 garlic cloves, minced
1 to 2 Thai bird chilies or 1 red chili, thinly sliced (adjust to taste)
1 cup fresh Thai basil leaves, packed (substitute regular basil if needed)
3 tablespoons soy sauce or tamari
1 tablespoon vegan oyster sauce or mushroom stir fry sauce
1 tablespoon lime juice (fresh)
1 teaspoon palm sugar or brown sugar
2 tablespoons water or low sodium vegetable broth
1 teaspoon toasted sesame oil
2 scallions, sliced
Salt and black pepper, to taste
3 cups cooked jasmine rice, for serving

Directions

Press tofu for at least 20 minutes, cut into 1 inch cubes, then toss gently with 2 tablespoons cornstarch and a pinch of salt and pepper to coat.
Whisk together 3 tablespoons soy sauce or tamari, 1 tablespoon vegan oyster or mushroom sauce, 1 tablespoon fresh lime juice, 1 teaspoon palm or brown sugar, 2 tablespoons water or low sodium vegetable broth, and 1 teaspoon toasted sesame oil; set sauce aside.
Heat 2 tablespoons neutral oil in a large skillet or wok over medium high heat. Add tofu in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 8 to 10 minutes. Transfer tofu to a plate.
Add the remaining 1 tablespoon oil to the pan. Add trimmed and halved green beans and stir fry for 3 to 4 minutes until bright and nearly tender.
Push green beans to the side and add sliced shallot, minced garlic, and sliced Thai bird chilies or red chili. Stir fry together for 1 to 2 minutes until fragrant and shallot softens.
Return the crispy tofu to the pan and pour the prepared sauce over everything. Toss gently to coat and cook for 1 to 2 minutes until sauce thickens slightly and everything is heated through.
Add packed Thai basil leaves and sliced scallions, tossing just until the basil wilts and becomes fragrant, about 30 seconds to 1 minute.
Taste and adjust seasoning with salt, black pepper, or additional soy sauce, sugar, or lime juice as needed.
Serve immediately over cooked jasmine rice, spooning extra sauce from the pan over rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.