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This basil tofu recipe is one of those dishes that surprises you. It looks simple—but when you bite into it, the flavors are bold and comforting. I love how the tofu soaks up the sauce while staying soft and chewy. The basil adds that special aroma that makes it feel fresh and a little fancy. It’s perfect for busy weeknights, quick lunches, or even as a hearty vegetarian side dish.
Why You’ll Love This Basil Tofu Recipe
Crispy outside, soft inside
Each tofu piece has a golden, crunchy crust and a warm, soft center. It’s the kind of texture that keeps you coming back for more.
One-pan cooking, easy cleanup
No need for a sink full of dishes. Everything cooks in just one pan, so cleanup is fast and easy.
Full of garlic and basil flavor
This dish is loaded with bold, tasty flavors—fresh basil, garlic, and a savory sauce that soaks right into the tofu.
Meat-free but super satisfying
It’s 100% vegetarian but still hearty and filling. You won’t miss the meat at all.
Quick—done in under 30 minutes
Busy day? No problem. This meal comes together fast, making it perfect for weeknights when you want something tasty without the wait.
Ingredients Breakdown
Main:
- 500g firm tofu – The star! Firm tofu holds its shape and gets nicely golden when fried.
- Garlic cloves (4–5, sliced) – Adds bold flavor and a toasty bite.
- 1 red chili – Brings a little heat; use more or less to your taste.
- Cooking oil – Just a thin layer is enough for crisp edges.
Sauce:
- Soy sauce – For that salty, umami base.
- Brown sugar – Balances the salt with a touch of sweetness.
- Oyster sauce – Adds depth and a slight richness.
- Fish sauce – A punch of savory flavor.
- Gochujang – Korean chili paste that adds gentle heat and body.
- Water – Helps the sauce coat everything evenly.
Finishing Touch:
- Fresh basil leaves (24g) – Stirred in last to keep the flavor fresh and fragrant.
Detailed Instructions
1. Prep the Tofu
Cut tofu into large cubes and pat dry with paper towels. Dry tofu = better crisp.
2. Fry the Tofu
Heat a little oil in a non-stick pan over low heat. Add tofu cubes and cook slowly. Turn them to get all sides golden brown. This takes time but it’s worth it—chewy, golden edges are the goal.
Set aside
3. Sauté Garlic & Chili
Add more oil on the same pan if needed. Drop in sliced garlic and stir until golden. Add chili slices and cook for 30 seconds.
4. Add the Sauce
In the same pan add again the set aside tofu, pour in the soy sauce, brown sugar, oyster sauce, fish sauce.
Add gochujang, and water. Stir the sauce well in the pan.
5. Coat the Tofu
Stir everything together so the tofu is fully coated in the sauce. Simmer over low heat for 1–2 minutes until the sauce thickens slightly.
6. Finish with Basil
Turn off the heat and throw in the fresh basil. Toss gently and let the heat wilt the leaves. Done!
How to Serve It
Serve over hot steamed rice or with noodles.
Great on its own as a snack or appetizer.
Add a fried egg on top for extra protein!
Diet-Friendly Options
Vegan version: Swap fish sauce with soy sauce or a vegan fish sauce.
Low-sodium: Use low-sodium soy sauce and reduce oyster sauce a bit.
Gluten-free: Make sure to use gluten-free soy sauce and oyster sauce alternatives.
Recipe Variations
Add veggies: Toss in sliced bell peppers or mushrooms for extra bulk.
Swap basil: Use Thai basil for a stronger aroma, or cilantro for a twist.
Make it spicier: Add more chili or a dash of chili flakes.
Recommended Equipment
Non-Stick Frying Pan – Easy clean-up, perfect for tofu.
Chef’s Knife Set – For easy slicing and chopping.
Wooden Spatula Set – Gentle on non-stick pans.
Mixing Bowls with Lids – For prepping sauces or marinating.
Common Questions Answered
1. Can I use soft tofu instead?
Not recommended—it’ll fall apart while frying. Stick to firm or extra-firm tofu.
2. What can I use instead of gochujang?
You can use a bit of chili sauce or skip it if you want a milder taste.
3. Is it okay to use dried basil?
Fresh basil is best here, but in a pinch, dried can be used—just reduce the amount.
4. Can I air-fry the tofu instead?
Yes! Air-fry at 375°F (190°C) for about 12–15 minutes until golden.
5. What should I serve this with?
Steamed rice is classic, but quinoa, noodles, or even a veggie stir-fry work great!
Chewy & Soft Basil Tofu
Equipment
- Knife & cutting board
- Non-stick frying pan
- Spatula
- Mixing bowls
Ingredients
Main:
- 500g firm tofu (cut into large cubes)
- 4–5 whole garlic cloves, thinly sliced
- 1 red chili (fresh or dried), diagonally sliced
- Cooking oil (for pan-frying)
Sauce:
- 1 tbsp soy sauce (8g)
- 0.3 tbsp brown sugar (3g)
- 0.7 tbsp oyster sauce (10g)
- 1 tsp fish sauce (2g)
- 1 tsp gochujang (Korean chili paste) (7g)
- 3 tbsp water (24g)
Finishing Touch:
- 24g fresh basil leaves
Instructions
- Prepare Tofu:Cut tofu into large cubes. Pat dry with a paper towel to reduce moisture.
- Pan-Fry Tofu:Heat a thin layer of oil in a non-stick pan over low heat. Place tofu pieces in the pan and cook slowly until all sides are golden brown. Be patient—this gives the tofu its chewy texture.
- Sauté Aromatics:In the same pan, add a little more oil. Sauté the sliced garlic until golden, then add chili slices. Stir for another minute until fragrant.
- Combine & Sauce:Push tofu and aromatics to the side of the pan. In the empty space, pour in soy sauce, brown sugar, fish sauce, oyster sauce, gochujang, and water. Stir the mixture in the pan, then coat the tofu evenly.
- Simmer:Stir gently over low heat until the sauce thickens slightly and coats the tofu.
- Add Basil:Turn off the heat. Add basil leaves and toss gently with the residual heat until just wilted and aromatic.
Notes
Pro Tips & Variations:
- Tofu Texture Tip: For extra chewiness, freeze the tofu ahead and thaw before use to improve texture.
- Herb Swap: Cilantro can replace basil for a different but equally fragrant flavor.
- Make it Vegan: Replace fish sauce with soy sauce or vegan fish sauce alternatives.
- Heat Level: Adjust the red chili or omit for a milder version.
This chewy basil tofu is the kind of dish that makes tofu exciting. It’s simple, quick, and loaded with flavor. Try it once and you might just find yourself making it again and again!