Easy Vegetarian Stir Fry with Tofu & Thai Basil

Weeknight Favorite: Easy Vegetarian Stir Fry with Tofu & Thai Basil

With the veggies coming in from my garden beds and the farmer’s market, we have been making plenty of our favorites this summer for dinner. One big one love of mine is a simple stir fry. There’s something deeply satisfying about a stir fry. It’s fast, flavorful, and a great way to use fresh veggies without overcomplicating things. It can also be a really cheap meal when buying ingredients that are in season. And I don’t know about you, but I am feeling the budget crunch with the price of groceries right now for our family of seven! This vegetarian stir fry has quickly become one of our weeknight go-to meals. It’s packed with color and flavor, thanks to crisp pea pods, sweet red bell peppers, fragrant Thai basil, and a savory blend of hoisin and soy sauce. Fried tofu adds a hearty, golden bite, and everything is served over perfectly fluffy jasmine rice.

The whole meal comes together in under 40 minutes, and it’s endlessly adaptable if you want to swap in different vegetables. Let’s dive in!

Ingredients

For the Stir Fry:

1 block firm tofu (pressed and cut into 1-inch cubes)
1 tbsp neutral oil (like canola or avocado oil)
1 red bell pepper, sliced thin
1 onion sliced thin
1 cup pea pods (snow peas or snap peas work well)
1–2 baby bok choy, chopped (separate stems and leaves)
1 small handful Thai basil leaves (about ½ cup loosely packed)
1 tbsp soy sauce
3 tbsp hoisin sauce
Optional: 1 tsp sesame oil for finishing

For the Rice:

1 cup jasmine rice
1 ½ cups water
Pinch of salt

Instructions

1. Make the Jasmine Rice

Start your rice first so it’s ready when your stir fry is done.

Rinse the jasmine rice under cold water until the water runs mostly clear.
In a medium saucepan, combine rice, water, and a pinch of salt. Bring to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes.
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

2. Fry the Tofu

Heat 1 tablespoon of oil in a large non-stick or cast iron pan over medium heat.
Add tofu cubes in a single layer and cook until golden on each side, flipping gently (about 8–10 minutes total).
Remove tofu from the pan and set aside.

3. Stir Fry the Vegetables

In the same pan, add a touch more oil if needed.
Start with the pea pods. Sauté for 2-3 minutes until slightly softened.
Add the bok choy stems and red bell peppers and cook for another 2 minutes.
Toss in the bok choy leaves, cooked tofu, and basil, and soy sauce. Stir to combine.

4. Add Hoisin

Pour in the hoisin sauce. Stir well to coat everything evenly.
Optional: Drizzle with a little sesame oil for extra flavor.

5. Serve

Spoon jasmine rice into bowls and top with the stir fry. Garnish with extra Thai basil or a sprinkle of sesame seeds if you like.

Tips & Variations

Want it spicy? Add sliced chili or a drizzle of chili oil. I like the dried hot peppers added to the oil in the beginning.
No Thai basil? Regular basil or even fresh cilantro works in a pinch.
For more crunch, throw in some shredded carrots or water chestnuts.
For making it extra easy, I will often buy already fried tofu chunks at my local supermarket. Or you could use an air-fryer.
adding fresh mushrooms with the basil at the end is an economical way to make it go further.

This dish is all about balance. Fresh veggies, a punchy sauce, and hearty tofu, all in one bowl. It’s easy enough for a weeknight but delicious enough to make you feel like you just ordered takeout (without the delivery fee).

Let me know if you try it—I’d love to hear your favorite stir fry additions!