top down view of a serving of thai basil stir fry with tofu and veggies, and rice on the side, in a black bowl.

5 from 1 reviews

A healthy, flavorful basil stir-fry with mushroom, bell pepper, basil and tofu in a spicy sauce, and paired with a grain of choice. Only 10 ingredients and ready in 30 minutes!



To serve


Tofu: If using non-high protein tofu, start by pressing your tofu (if using high protein tofu as mentioned above there is no need to press). Place your block of tofu either between a few sheets/or folded paper towel OR between a clean folded dish cloth. Gently press around the entire block, add sides, with the towel to remove excess moisture.

Marinate tofu: Cut the tofu into 3/4 inch cubes. Add to a medium bowl and drizzle with 1 – 2 tablespoon of tamari, gently toss to coat. Let tofu marinate while prepping the veggies.

Prep veggies: Slice the onion lengthwise into strips about 1/4 to 1/2 inch thick. Cut to top off of the bell peppers, remove the core and seeds, slice lengthwise the same as the onions. Mince the garlic. Slice the mushrooms (or better yet buy them already sliced).

Mix sauce: In a small bowl, combine the tamari, maple syrup, cornstarch and red pepper flakes. Add 2 tablespoons of water. Set aside.

Sear tofu: In a large skillet or wok, heat 1 tablespoon oil over medium heat, add tofu and cook for 2 minutes without touching, flip and cook another 2 – 3 minutes. Transfer tofu a plate.

Basil stir fry: In same large skillet or wok, add onions, garlic, bell peppers and mushrooms. Stir fry for 5 minutes. Add in the wet mixture and toss to coat. Add in basil and tofu, mix well and cook another 5 minutes, or until vegetables are just softened, tofu is warmed and sauce has thickened. Add more tamari and pepper flakes to taste.

Serve: Pair with 1/2 cup grain of choice (white or brown rice, or quinoa) with a sprinkle of black sesame seeds on top.


Soy free option: Omit the tofu and use coconut amino’s.

Oil-free method: Try doing a water or vegetable broth stir fry in place of using oil. Use 1/4 cup water/broth in place of the 1 – 2 tablespoon oil.

Veggies: For variation try mixing and matching any combo of baby corn, zucchini, broccoli, carrots, sugar snap peas, tomatoes, bean sprouts, cauliflower, etc.

Keywords: basil stir-fry, vegan stir-fry recipe