Skip the takeout and make this Thai Basil with Tofu and Tempeh at home! It's spicy, garlicky, and bursting with flavor.
This Asian stir fry is fast, foolproof, and ready in about 20 minutes. The mix of crispy tofu, hearty tempeh, and fragrant basil gives you that same bold taste you'd expect from your favorite Thai spot, but lighter and fresher.
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Ingredients
- Tofu - I like firm tofu because it holds its shape when pan-fried. Silken tofu works too, but it'll be softer and less crispy.
- Tempeh - Don't skip the boiling step! It takes away that bitter taste and makes it absorb the sauce better.
- Thai basil - Fresh Thai basil has that unique peppery, slightly anise flavor. Can't find Thai basil? Regular basil still works and gives you that fresh herbal finish.
- Chilies - Bird's eye chilies (a staple ingredient for this recipe) bring the heat! Jalapeños are an easier swap if you want it milder.
- Soy sauce combo - Using both light and dark soy sauce adds depth. Tamari works great if you're keeping it gluten-free.
- Oyster sauce - Want a vegan version? Vegetarian oyster sauce made from mushrooms is amazing in this. If you can't find it, hoisin is a good swap.
- If you like more Thai food take-out recipes, try my vegetarian Thai curry, red curry noodle soup or salmon next.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Thai Basil Tempeh
This stir fry comes together fast, so have all your ingredients prepped before you start cooking.
- Prep the tofu: Press the tofu for about 30 minutes, then cut into cubes. If you're in a rush, use it as-is; it'll still work.
- Boil the tempeh: Place the block of tempeh in a saucepan, cover with water, and simmer for 10 minutes. Drain and crumble into small bits (with your hands or a food processor).
- Cook the tofu: Heat 1 tablespoon oil in a non-stick pan over medium-high heat. Fry the tofu until golden and crispy on the edges.
I love crumbling tempeh for this dish, it looks and feels like ground chicken but with a nutty, richer flavor.
- Cook the tempeh: Add the rest of the oil and cook the tempeh bits for 2-3 minutes, stirring so they don't stick.
- Add aromatics: Lower the heat to medium, then toss in the green onions, garlic, and chilies. Stir for about a minute until fragrant. Toss in the basil leaves and stir until they are wilted but still bright green.
- Add sauces: Add the soy sauces, fish and oyster sauce, agave, sriracha, and sesame oil. Stir everything together.
- Serve: Squeeze half a lime juice on top and serve over hot rice or cauliflower rice.
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Tempeh Prep
Always boil the tempeh before cooking! It completely changes the flavor and makes it way more enjoyable.
Tips
- I like to cut the tofu into smaller cubes for the stir fry, it crisps up so much quicker that way. Also read common tofu mistakes here.
- Boiling tempeh might feel like an extra step, but trust me, it softens the tempeh and takes away that bitter edge.
- If I'm cooking for kids or guests who can't handle the heat, I swap in jalapeño or even bell pepper.
- For a meat alternative, try this dish with basil ground chicken or turkey!
- For vegan option use vegan oyster sauce or hoisin. For fish sauce, sub it with miso paste (a teaspoon of miso thinned with water works in a pinch. It's salty, savory, and adds depth).
- If you're really into Thai flavors, look for a Thai basil plant at the farmer's market-it's worth growing.
- Dark soy sauce is my secret weapon. It's sweeter, less salty, and gives the sauce that deep glossy color. If you've only got regular soy sauce, add just a touch of brown sugar to balance it out.
- Don't overcrowd the pan when cooking tofu, spread it out so the cubes get crispy instead of steaming.
- A squeeze of lime at the end makes the flavors pop. Don't skip it!
Serving Suggestions
- Steamed broccoli or bok choy on the side
- Jasmine rice
- Brown rice
- Cauliflower rice for a lighter option
Storing Leftovers
Honestly, I think the leftovers taste even better the next day after the sauce soaks in.
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat. Warm in a skillet with a splash of water or soy sauce until heated through.
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Recipe Card
Thai Basil Tempeh and Tofu
Ingredients
Equipment
Method
- Prep the tofu: Press the tofu for about 30 minutes, then cut into cubes. If you're in a rush, use it as-is, it'll still work.½ block of firm tofu
- Boil the tempeh: Place the block of tempeh in a saucepan, cover with water, and simmer for 10 minutes. Drain and crumble into small bits (with your hands or a food processor).1 block tempeh
- Cook the tofu: Heat 1 tablespoon oil in a non-stick pan over medium-high heat. Fry the tofu until golden and crispy on the edges.2 tablespoon oil for cooking, ½ block of firm tofu
- Cook the tempeh: Add the rest of the oil and cook the tempeh bits for 2-3 minutes, stirring so they don't stick.1 block tempeh
- Add aromatics: Lower the heat to medium, then toss in the green onions (leave some for serving), garlic, and chilies. Stir for about a minute until fragrant. Toss in the basil leaves and stir until they are wilted but still bright green.6-7 green onion stalks, 5 teaspoons garlic minced, 3-4 small green Thai chilies, ½ cup fresh Thai basil leaves
- Add sauces: Add the soy sauces, fish and oyster sauce, agave, sriracha, and sesame oil. Stir everything together.2 teaspoons agave syrup, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon sriracha, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 1 teaspoon sesame oil
- Serve: Squeeze half a lime juice on top, garnish with more green onions and serve over hot rice or cauliflower rice.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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