This is the plant-based answer to Thai basil chicken: extra-firm tofu, pressed and crumbled to resemble ground meat, stir-fried until golden, then tossed with green beans, garlic, chiles, and a savory soy-and-mushroom sauce. The Thai basil goes in off the heat, just like the original.
Ingredients
Serves 4.
- 1 block (14 oz / 400 g) extra-firm tofu
- 2 tbsp neutral oil (vegetable or canola), plus more if needed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 5 garlic cloves, minced
- 2 Thai bird’s eye chiles, thinly sliced (to taste)
- 2 1/2 tbsp soy sauce (regular)
- 1 tsp dark soy sauce, for color (optional)
- 1 tbsp vegetarian oyster (mushroom) sauce
- 1 tsp sugar
- 1 cup loosely packed fresh Thai basil leaves, picked from stems
For serving: cooked jasmine rice.
Method
- Dry the tofu. Drain the tofu, wrap in a clean towel or paper towels, and press 20 minutes (a plate with a heavy can on top works). Pat dry, then crumble into small pieces resembling ground meat.
- Heat 2 tbsp oil in a wok or large skillet over medium-high heat. Add the tofu in a single layer — cook in two batches if the pan is crowded. Cook until golden and dry-ish, several minutes per side. Remove and set aside.
- Add a little more oil if the pan is dry. Add the garlic and chiles; stir-fry about 30 seconds until fragrant.
- Add the green beans and stir-fry 2 minutes until bright green and tender-crisp. A splash of water helps if the pan is too dry.
- Return the tofu to the pan. Stir the soy sauce, dark soy sauce (if using), vegetarian oyster sauce, and sugar together, pour over, and toss 2 minutes until coated and the sauce has cooked down.
- Turn off the heat, add the Thai basil, and toss until just wilted. Serve over jasmine rice.
Tips and ingredient notes
- Crumbled vs. cubed: crumbled tofu mimics ground meat and browns faster — the pick for this dish.
- Pressing: do not skip it. Tofu that goes in wet steams instead of browning.
- Dark soy: a teaspoon deepens the color; it is not load-bearing for flavor.
- Vegetarian oyster sauce is mushroom-based — check the label if gluten matters to you, since some brands contain wheat.
Storage and food safety
Allergen note: contains soy (soy sauce, vegetarian oyster sauce); check labels for wheat/gluten. Tofu is a perishable protein: do not leave pressed tofu at room temperature for more than 2 hours total, and refrigerate leftovers promptly. Reheat leftovers to 165°F (steaming hot).
Sources and references
Thai Basil Tofu and Green Bean Stir-Fry
Thai basil tofu stir-fry with green beans, garlic, chiles, and a savory soy-based sauce — a plant-based weeknight dinner built on Thai basil.
Ingredients
Method
- Dry the tofu. Drain the tofu, wrap in a clean towel or paper towels, and press 20 minutes (a plate with a heavy can on top works). Pat dry, then crumble into small pieces resembling ground meat.
- Heat 2 tbsp oil in a wok or large skillet over medium-high heat. Add the tofu in a single layer — cook in two batches if the pan is crowded. Cook until golden and dry-ish, several minutes per side. Remove and set aside.
- Add a little more oil if the pan is dry. Add the garlic and chiles; stir-fry about 30 seconds until fragrant.
- Add the green beans and stir-fry 2 minutes until bright green and tender-crisp. A splash of water helps if the pan is too dry.
- Return the tofu to the pan. Stir the soy sauce, dark soy sauce (if using), vegetarian oyster sauce, and sugar together, pour over, and toss 2 minutes until coated and the sauce has cooked down.
- Turn off the heat, add the Thai basil, and toss until just wilted. Serve over jasmine rice.
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