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Spicy Basil Tofu

Yield: serves 4
Author: The Little Epicurean


  • 2 Tablespoons peanut oil
  • 5 cloves garlic, minced
  • 12 oz firm tofu, drained, cut into small cubes
  • 4 Thai chilies, chopped
  • 1 small onion, sliced, about 1/3 cup
  • 1 cup fresh Thai basil leaves
  • 1 Tablespoon oyster sauce
  • 2 Tablespoons fish sauce
  • 1 Tablespoon granulated sugar
  • 1/4 teaspoon ground black pepper


  • Heat large skillet or wok over high heat.  Add peanut oil.  Once oil is hot, add garlic and chilies.  Cook for 30-40 seconds until garlic is fragrant.  Add cubed tofu and cook until warm, about 2 minutes.
  • Add sliced onions and whole basil leaves. Toss to combine. In a small bowl, combine oyster sauce, fish sauce, sugar, and black pepper. Add sauce mixture to skillet. Toss combine. Continue to cook until onions are translucent and basil has wilted. Remove from heat and garnish with sliced green onions. Serve with Jasmine rice.