Basil Tofu Recipe

Press and drain tofu

Remove tofu from packaging and drain. Wrap in clean kitchen towels or paper towels and place a heavy pan or a stack of plates on top for 20–30 minutes to press out excess water. Alternatively use a tofu press. This step improves texture and helps crispiness.

Cube and coat tofu

Cut the pressed tofu into 1-inch cubes. In a shallow bowl combine 3 tbs soy sauce, 1 tbs rice vinegar and 1 tsp sesame oil. Toss the tofu gently to coat. Sprinkle 2 tbs cornstarch over the marinated tofu and toss until pieces are evenly dusted. Let sit 5 minutes so cornstarch adheres.

Pan-fry tofu

Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu cubes in a single layer without crowding (work in two batches if needed). Cook undisturbed 3–4 minutes per side, turning with a spatula so all sides become golden-brown and crisp (about 8–10 minutes total per batch). Transfer browned tofu to a plate lined with a paper towel.

While tofu is pressing or cooking, whisk together 2 tbs soy sauce, 1 tbs oyster sauce, 3 tbs water, 1 tsp brown sugar, 1 tsp cornstarch and 1/4 tsp black pepper in a small bowl until smooth. Set aside.

Prepare aromatics and vegetables: mince garlic, thinly slice shallot/onion, slice chiles, cut bell pepper into thin strips, and slice green onions separating whites and greens. Rinse and pick basil leaves from stems; keep leaves whole or slightly torn.

Stir-fry aromatics and vegetables: In the skillet used for tofu (wipe out excess oil leaving about 1 tbs), heat 1 tbs neutral oil over medium-high heat. Add the white parts of the green onion, sliced shallot/onion and chiles; stir-fry 30–45 seconds until fragrant. Add garlic and stir 15–20 seconds until aromatic but not burned. Add red bell pepper if using and stir-fry 1–2 minutes until slightly softened but still crisp.

Combine tofu and sauce: Return the browned tofu to the skillet, gently tossing with the aromatics. Give the reserved sauce a quick stir (cornstarch may settle) and pour it over the tofu and vegetables. Stir continually as sauce thickens, about 1 minute, coating tofu evenly.

Finish with basil and green onion greens: Remove skillet from direct heat and immediately add packed basil leaves and the green parts of the sliced green onions. Toss gently — residual heat will wilt basil quickly while preserving bright flavor. Taste and adjust seasoning with a pinch of salt or extra soy sauce if needed.

Serve immediately over steamed jasmine rice with lime wedges on the side for squeezing. Leftovers keep in an airtight container in the refrigerator up to 3 days; re-crisp tofu in a skillet before serving.