Thai Vegetable Tofu Stir Fry Recipe | Thai Veg Recipes

Jump to Recipe

Thai Vegetable Tofu Stir Fry Recipe – I am increasingly becoming fond of Thai Food and I do try to make Thai Recipes at home like Thai Red CurryThai Green Curry and Thai Yellow Curry.

thai-basil-veg-tofu-stir-fry

Thankfully, I have a nice shop close to my place, which sells a small kit made of essential Thai herbs. Its called as the Thai kit,  but for a frugal housewife like me, its pretty expensive.  Yet, since both of us like Thai food, I do make sure I get this Thai kit sometimes, when I go to this shop. They also sell many fresh herbs like sage, parsley, Italian basil, Thai basil, thyme, rosemary etc.

This time when I went there I picked up a pack of fresh Thai Basil – Bai Horapa in Thai language. It has a sweet taste and flavor. The aroma of Thai Basil is amazing and reminded me of the Indian basil (sabja) plant which I have seen growing at my grand mom’s place. Basically, it is from the same herb family, but a different specie.

By the way, we used to have the Sabja seeds (basil seeds) in the cool rose and rooh afzha drinks in the Indian hot summer. I also think we are all familiar about using these basil seeds in falooda.

Its ages, I have not had nor made Falooda at home. The basil seeds reduce body heat and I think that since the temperature is rising in the area I stay, I should start using the basil seeds.

The Thai basil has greenish leaves but the stems, new leaves and flowers have a purple color. See the pic below. I still have a lot of them left at home and will use them in making Thai veg red curry. It infuses such a wonderful aroma in your food, that once you like it, you will try to include it in many other recipes you make.

Thai basil leaves

OK….. Enough of my blah blah. Moving on to the recipe now…. I checked so many recipes on the internet for making Thai basil stir fry….. That I got fed up. Most of them used fish sauce and shrimp paste and there were many made with chicken, beef etc, etc, etc.

Finally, I came up with my own feeling and intuition to make this stir fry recipe. I do not know if it is authentically Thai or not. I liked it so much that I will keep on making this recipe again and again. This Thai Basil Veg Stir Fry Recipe is here to stay.

It had a lovely texture as different veggies were added along with tofu, a lovely color and an awesome taste.

Thai veg stir fry with basil leaves and tofu

In this Thai basil recipe I have added, some of the typical ingredients that are used in Thai cuisine:

Thai ChiliesPrik Kee Nuu in Thai or Bird’s eye chili
Thai Basil Leaves
Garlic
Black Peppercorns
Cashewnuts

Yes……… No galangal, no kaffir lime leaves, no lemon grass stem….and no fish paste or shrimp paste….

Since I have not used fish sauce or shrimp paste, I have used dark soy sauce. Instead of Thai Chillies, you could also use fresh green chillies and instead of Thai basil leaves, you could use the regular basil leaves.

I have used extra firm silken tofu, but you can use regular tofu. If you want, you could fry or saute the tofu first and then add it to the veg stir fry. You could also use our own Indian paneer instead of tofu. You could use your own choice of vegetables for the stir fry.

If you are looking for similar recipes then do check:

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

thai-basil-veg-tofu-stir-fry

Thai Vegetable and Tofu Stir Fry

5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Cuisine Thai, World
Course: Side Dish
Diet: Vegan
Difficulty Level: Easy

Units

Ingredients

for the stir fry:

  • 5 to 6 stalks of scallions, chopped
  • 3 to 4 small carrots, cut into roundels
  • 7 to 8 button mushrooms, chopped
  • 9 to 10 baby corns, sliced or chopped
  • 1 block of silken tofu, cut into cubes
  • 2 tbsp roasted or fried cashew nuts
  • 2 tsp roasted sesame seeds
  • 2 tbsp coconut oil or sesame seed oil or any vegetable oil
  • 1 cup chopped thai basil
  • 1 tbsp dark soy sauce
  • 1 tsp brown sugar

for the stir fry paste:

  • 1/4 tsp peppercorns
  • 1 tsp sea salt
  • 6 to 7 cloves garlic, chopped
  • 2 thai chillies

Instructions

  • First of all clean and chop all your veggies and keep aside.
  • In your mortar and pestle, take the ingredients for making the paste.
  • Crush, crush, crush and make a coarse paste.
  • Heat up the kadai or wok. Add the oil and let it become hot. Add the coarse paste and fry it for a few seconds on a high or medium heat, taking care it does not burn. Immediately add the veggies and stir fry. You could stir fry on a medium heat.
  • In the meantime slice the tofu and keep aside.
  • Keep on stir frying for 7-8 minutes. Now add the dark soy sauce, brown sugar, tofu and sesame seeds. You cannot see the soy sauce and brown sugar in the pic below as I added them first and then the tofu. The tofu covered them all.
  • Stir fry for 6-7 minutes more. Now add the chopped basil leaves.
  • Stir fry till the leaves just become soft… thats it…. Takes about 1 or 1.5 minutes. Check for salt. Add more if required. Garnish with roasted cashew nuts.
  • Serve immediately with rice or noodles. Whilst serving you could garnish it with some thai basil leaves or the scallion greens.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

Few points for this Thai veg basil recipe

1. While stir frying, the mushrooms will leave water, but still continue to stir fry. On high or medium heat, eventually the liquids will evaporate. To get a varied texture, you could use different varieties of mushroom in the recipe.

2. This recipe is spicy and hot. So have it with something very mild and non spicy like plain boiled rice or plain noodles. Some of the recipe was left over and later we had it with our regular chapatis.

3. I have always had problem handling silken tofu. It is so soft and slippery. Chop it carefully. Even when I was stir frying the mixture, the extra firm silken tofu was breaking. So I had to be extra careful while I was stir frying…. Taking care that the tofu does not break into pieces. I have never had this issue with regular tofu.

4. Actually, I was suppose to make this recipe in sesame oil only. Both my coconut oil and sesame oil bottles are from the same manufacturing company, and they look same.

I thought, I was adding sesame oil, but in actuality, I was adding coconut oil. When I realised, I added coconut oil, I was like…. How could I do this? To balance the error, I added the sesame oil too. So my veg stir fry recipe was made in both coconut and sesame oil.

In retrospect, I think adding coconut oil was not a mistake. The recipe had a subtle coconut flavor to it. If you want a slight gravy and more coconut taste and flavor, you could add some coconut milk or coconut cream to this recipe.

Method to make Thai Basil Vegetable Stir Fry Recipe with Tofu

  • First of all clean and chop all your veggies and keep aside.

mixed chopped vegetables for Thai veg basil recipe

  • In your mortar and pestle, take the ingredients for making the paste.

ingredients for Thai paste

  • Crush, crush, crush and make a coarse paste…. You will need a little muscle power to do this activity 😉

making Thai veg basil tofu paste

  • Heat up the kadai or wok. Add the oil and let it become hot. Add the coarse paste and fry it for a few seconds on a high or medium heat, taking care it does not burn. Immediately add the veggies and stir fry. You could stir fry on a medium heat.

stir frying veggies for Thai veg basil

  • In the meantime slice the tofu and keep aside.

tofu cut in blocks

  • Keep on stir frying for 7-8 minutes. Now add the dark soy sauce, brown sugar, tofu and sesame seeds. You cannot see the soy sauce and brown sugar in the pic below as I added them first and then the tofu. The tofu covered them all.

adding sugar soy sauce to Thai veg tofu

  • Stir fry for 6-7 minutes more. Now add the chopped basil leaves.

adding chopped basil leaves

  • Stir fry till the leaves just become soft… Thats it…. Takes about 1 or 1.5 minutes. Check for salt. Add more if required. Garnish with roasted cashew nuts. Serve Thai Vegetable Tofu Stir Fry immediately with rice or Veg noodles. Whilst serving you could garnish it with some Thai basil leaves or the scallion greens.

ready Thai fry tofu veg with Thai basil leaves

Share This Recipe:

PinPrintShares186
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

8 Comments

  1. You may have discovered this by now if available in your area, there is a “Vegetarian Fish Sauce” also known as “Nuoc Mam An Chay”. Brand I found was “Custard-Apple Brand”, product of Ho Chi Minh City, Vietnam, manufactured by “Nam Hai Co., Ltd.”, found in Asian grocery markets in Virginia, stores like Grand Mart, Lotte, & H-Mart. Hope you can find it & try sometime.

  2. Delicious! Tastes like the dish from the restaurant down the street. Thanks for the recipe- I’m excited to try more!

  3. Thanks for this post. It helped me throw together a great stir fry, with my own variations.

    I loved the use of the mortar and pestle to make the paste! Although I substituted sea salt for regular salt and thai chilli for a little bit of regular red chilli powder (for want of those ingredients) and added dry thai basil leaves (coz I didn’t have fresh ones to put in the end), it turned out pretty well. I’m inspired to use the mortar and pestle more!

    On the tofu: I used silken tofu too. I used paper napkins to absorb a lot of the water from it. And then i sauteed it lightly and kep it aside. After frying the paste and veggies, I added this pre-sauteed tofu along with the soya sauce and brown sugar. It didn’t break as much then as it has when i have cooked in the past.

    And lastly, I wanted to share about the oil: I didn’t have sesame, coconut or vegetable oil; only olive oil. I decided to give it a try and it turned out pretty good.

    Thanks again!

    1. thank you neha…

      one can always have one’s one variations while making stir fries.

      making fresh paste using the mortal and pestle gives a wonderful aroma, taste and flavor to the food. i have even made fresh spice powders and pastes in the mortal and pestle for indian foods too and they taste very good… thousand times better than using ready made powders and pastes.

      thanks for the tip on silken tofu. its has always been a problem for me to use silken tofu while sauting or frying. i will try your technique the next time i use silken tofu for sauting or frying.

      and the stir fry can be made in any oil. in fact i am i am very fond of olive oil and i use olive oil often in the foods i make.

  4. hi Dassana .. thanks for dropping by my blog . I loved your blog and this thai recipe with cashew nuts n veggies looks awesome. I grow this purple thai basil and the regular basil ( subza) in my garden and both are terrific in flavors…
    Loved your galangal tea too. I like lemon grass in tea but never tried galangal…

    1. thanks sangeeta. its nice… that you grow both the thai basil and the regular basil in your garden. you could just add these to your recipes…. whenever you want.