Thai Basil Tofu Stir-Fry with Snap Peas and Red Bell Pepper
This vibrant Thai-inspired tofu stir-fry comes together quickly for a flavorful weeknight dinner, packed with crisp snap peas, sweet red bell pepper, and aromatic basil. Enjoy a satisfying balance of protein and vegetables in under 20 minutes, all cooked on the stovetop.
- 14 oz extra-firm tofu, pressed and cubed
- 1 cup snap peas, trimmed
- 1 cup red bell pepper, thinly sliced
- 1 cup fresh Thai basil leaves
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp brown sugar
- 1 piece red chili, thinly sliced (optional)
- 0.25 tsp black pepper
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Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook for 4 minutes, turning to brown all sides evenly.
⏱️ 4 minutes 🌡️ medium-highPush the tofu to one side. Add the remaining oil and sauté the garlic and red chili for 30 seconds until fragrant.
🌡️ medium-highAdd the snap peas and red bell pepper. Stir-fry for 2 minutes until vegetables are just tender-crisp.
⏱️ 2 minutes 🌡️ medium-highAdd soy sauce, oyster sauce, brown sugar, and black pepper. Toss everything to coat evenly and cook for 1 minute.
⏱️ 1 minute 🌡️ medium-highTurn off the heat and fold in Thai basil leaves until just wilted. Serve immediately with rice if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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