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Thai basil tofu in a wooden bowl topped with basil and mint
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5 from 63 votes

Thai Basil Tofu Recipe

This Thai Basil Tofu is loaded with crispy tofu and drenched in a sweet and spicy Thai chili sauce, then arranged over tender rice noodles that are smothered in coconut milk and fresh garlic.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Lunch, Main Course, One-Pot Meals, Vegan Dinner Recipes
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 1024kcal
Author: Deborah
Cost: $15

Equipment

Ingredients

For the Thai Basil Tofu

  • 2 tablespoon sesame oil
  • 12 oz extra firm tofu pressed and diced
  • 1 teaspoon white pepper
  • 2 cloves fresh garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 red bell pepper seeded & sliced lengthwise
  • ½ cup raw cashews
  • 1 cup Thai basil roughly torn
  • ½ cup fresh mint roughly torn
  • 1 mango thinly sliced

For the Thai Chili Sauce

  • ½ cup tamari
  • ¼ cup agave
  • 2 tablespoon vegan fish sauce
  • 2 tablespoon red chili paste

For the Coconut Garlic Noodles

  • 16 oz rice noodles
  • 14 oz coconut milk 1 can (may use light)
  • 3 tablespoon vegan butter
  • 2 cloves garlic minced
  • ½ teaspoon red pepper flakes crushed

Instructions

  • Start by placing rice noodles in a pot of salted, boiling water. Prepare according to package instructions. Once tender, remove from heat, rinse with cold water and drain. Place noodles back in pot and add coconut milk, vegan butter, garlic and red pepper flakes. Stir and set aside. You may need to reheat the noodles for a few minutes on low heat once the tofu and vegetable stir fry is ready to ensure all the ingredients are served nice and warm.
    rice noodles in a pot with coconut milk, vegan butter, garlic and red pepper flakes
  • Prior to frying tofu be sure to press for at least 30 minutes using a Tofu Press. If unavailable, wrap tofu block in lots of paper towels and place a heavy object on top. Once pressed, add sesame oil to a large wok or skillet over medium heat. When oil begins to shimmer, add tofu, season with white pepper and fry until golden brown and crispy on all sides, turning frequently (about 10-12 minutes).
    overhead view of browned tofu in a wok
  • Add garlic, ginger, red bell pepper, and cashews. Stir, and cook another 3-5 minutes.
    red bell pepper, cashews and ginger added to fried tofu
  • Combine tamari, agave, vegan fish sauce, and chili paste in a medium bowl. Whisk thoroughly. Pour over Thai Basil Tofu. Stir until ingredients are evenly coated and sauce begins to bubble (about 2-3 minutes).
    overhead shot of red bell pepper being stirred into tofu recipe
  • Remove from heat. Add roughly torn basil.
    Adding torn basil to Thai Basil Tofu with vegetables
  • Stir until wilted. To serve, divide noodles into bowls and top with Thai Basil Tofu, more fresh basil, mint and sliced mango. Bon Appetit!
    finished Thai basil tofu recipe in wok with wilted basil

Notes

  • FYI: Nutrition calculation is only an estimate. 
  • DO NOT OVERCOOK RICE NOODLES. Doing so will make them sticky and glumpy. Be sure to follow package instructions for cooking time and rinse with cold water during the draining process.
  • I love my Tofu Press. It's the absolute best investment if you're into making Asian dishes, or other stir-fry dishes with tofu. However, If you don’t have a tofu press, you can make your own. Simply layer a plate with a ton of paper towels. Place your tofu on top. Add another layer of paper towels and place a plate over it. Add some heavy objects, such as books, or whatever you have lying around and wait for about 30 minutes until much of the water has been absorbed by the paper towels. Now you’re ready to cook!
  • To make this Thai Basil Tofu super saucy, simply double the sauce recipe.
  • If noodles cool off while preparing the Thai Basil Tofu recipe, simply reheat them in the same pot on low heat, stirring frequently prior to serving. 
  • To make recipe lower in calories and fat, simply use light coconut milk or omit the coconut milk altogether.

Nutrition

Serving: 1serving | Calories: 1024kcal | Carbohydrates: 134g | Protein: 21g | Fat: 47g | Saturated Fat: 25g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Sodium: 2682mg | Potassium: 877mg | Fiber: 7g | Sugar: 24g | Vitamin A: 2539IU | Vitamin C: 67mg | Calcium: 120mg | Iron: 6mg