Easy Garlic & Ginger Sticky Basil Tofu (with Extra Firm Tofu!)

Cubed basil tofu in a bowl with brown rice on the side and a lime wedge with chopsticks holding up the tofu.

Easy Garlic & Ginger Sticky Basil Tofu (with Extra Firm Tofu!)

A quick 30 minute meal, this tofu with fresh basil in a sticky ginger garlic sauce comes together in one pan and uses extra firm tofu! We simply pan fry the tofu until it's nice and crispy, then whisk together the sauce and pour into the pan for deliciously sticky coated tofu that you can eat on its own or pair with rice for a complete meal!

Course dinner, Main Course

Cuisine American

Diet Vegan, Vegetarian

Keyword Basil Tofu, Crispy tofu stir-fry, easy tofu recipe, Easy vegan dinner recipes, Garlic ginger tofu, healthy tofu recipe, High-protein tofu, Quick plant-based meals, Sticky tofu recipe, Tofu Stir Fry, Vegan basil stir-fry

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 480kcal

Author Lauren McNeill, RD

Equipment

1 Large pan
1 Small bowl

Ingredients

For the Sauce

1 tsp apple cider vinegar
1 cup vegetable stock
1/4 cup sugar or maple syrup
1 tbsp soy sauce
1 tsp cornstarch

For the Tofu

1 package extra firm tofu
2 tbsp olive oil divided
1 tsp garlic powder
1/4 tsp salt

Other Ingredients

1 bunch basil divided in half
1/2 diced red onion
1/2 bell pepper
4 cloves garlic minced
1 tbsp ginger minced

Instructions

Cook the Tofu

Heat 1 tbsp of oil in a large pan over medium heat. Add the cubed extra firm tofu to the pan and sprinkle the garlic powder and salt on top. You could do this beforehand in a bowl if you'd rather, but I like saving a dish and doing it in the pan!
Let the tofu cook for about 7-10 minutes, flipping every few minutes until it's golden brown and crisp on all sides.

Make the Sauce

While that's cooking, whisk together the ingredients for the sauce.

Add All Components Together

Once the tofu is golden brown on all sides, remove from the pan. Add the remaining 1 tbsp of olive oil and half the bunch of basil to the pan and let heat until wilted. Then, add the diced red onion, bell pepper, minced garlic and ginger to the pan and sauté for 3 minutes.
Add the stir fry sauce and tofu to the pan with the remaining basil. Reduce the heat to low-medium and let the stir fry sauce come to a low simmer to thicken, stirring occasionally.
Once the stir fry sauce has thickened so that most of it is sticking to the sides of the tofu, remove from heat and enjoy on its own or served with rice or noodles!

Notes

Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days.

Nutrition