Thai Basil Tofu Stir-Fry (V, GF)

My husband took me out to lunch at a local Thai restaurant last week that was super delicious, and it inspired me to make something similar to what I ate there. This recipe is what I came up with.

I seriously think I could munch on the pan fried Tofu from this recipe all day, it’s that good, oh, and the stir-fried veggies are pretty delicious too.

This recipe can be enjoyed by itself or served over a bed of steamed white rice, brown rice, or pad thai noodles.

This Thai Basil Tofu Stir-Fry is;







Loaded with Veggies


Is a one-pan recipe

Without further ado lets make some delicious food!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Thai Basil Tofu Stir fry - pan fried tofuThai Basil Tofu Stir-fry- Pin worthy


14 ounces Organic Extra Firm Tofu

1 Tablespoon Pure Olive Oil

1 Small White Onion, sliced

1 Small Green Bell Pepper, sliced

1 Cup Broccoli Florets

1/2 Cup Baby Corn, roughly chopped (optional)

6-8 Crimini Mushrooms, sliced (aka Baby Bella Mushrooms)

2-3 Tablespoons Water

1/2 Cup Fresh Basil

Sauce / Tofu Marinade

6 Tablespoons Gluten-free Soy Sauce

1 Teaspoon Hot chili oil with chili flakes

2 1/2 Teaspoons Chili Garlic Sauce

1 Teaspoon Fresh Ginger, grated or minced


Drain all liquid from tofu, remove from package, slice into 1/2-1 inch slices, place on a clean towel or paper towel, cover with another clean towel or paper towel, place a heavy cutting board on top, and press firmly down to remove as much liquid as possible *while still being gentle enough not to squish tofu apart*. Then cut tofu into bite sized pieces.

Whisk all Sauce/ Tofu marinade ingredients together, reserve 2 tablespoons to use as a sauce for the stir fry. Toss to coat Tofu in the larger portion of the marinade, place in refrigerator and let marinade 30 minutes- 1 hour.

Heat a large Wok or Skillet over medium- high heat, add olive oil and tofu to heated pan. Cook 10 -12 minutes or until tofu is lightly browned on all sides, tossing occasionally. Remove tofu from pan,  and set aside.

Toss onion, green bell pepper, broccoli, baby corn, and mushrooms into heated Wok/skillet along with 2-3 tablespoons of water. Cook veggies about 8-10 minutes or until fork tender. Then add in basil and reserved sauce, toss to coat, once basil is wilted return tofu to pan, stir to combine then remove from heat.

Serve on a bed of steamed rice or pad thai noodles if desired.

Serves: 4

Thai Basil Tofu Stir-fry




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