A bright, quick sauté that shines with citrus and basil, using simple pantry staples.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 12 min | 27 min | 4 |
- Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes | Servings: 4
Intro
This pantry-friendly stir-fry centers on tofu, citrus brightness, and fragrant basil. It comes together in under half an hour and relies on everyday ingredients you likely already have. The result is a silky-saucy glaze with glossy edges and a fresh herb finish that feels both comforting and vibrant.
This dish shines when you want something flavorful without a long ingredient list. The citrus notes wake up the tofu, while the basil lifts the dish with a sunny, peppery aroma. It’s a practical weeknight winner you’ll reach for again and again.
The Best Tofu for This Recipe
Extra-Firm (preferred)
- Pros: Holds shape well, develops sturdy sear, crisp edges that stay intact in sauce.
- Cons: Requires a quick pressing to remove moisture for best texture.
- When to choose: If you want crisp, chewy bites that stay intact in the glaze.
Firm
- Pros: Easy to press and quick to prepare, still holds up nicely in stir-fries.
- Cons: Slightly softer than extra-firm; can soften a bit during cooking.
- When to choose: If you don’t have time to press, this is a solid stand-in.
Silken/Soft
- Pros: Silky interior if you’re aiming for a delicate texture.
- Cons: Tofu can crumble and fall apart in high-heat stir-fries.
- When to choose: Not ideal for this recipe; reserve for silken tofu dishes like smoothies or dressings.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Role — optional brightness and acidity; Swap tip — use a tablespoon of tomato paste for depth or omit if you prefer a plainer citrus profile.
- Onion: Role — adds sweetness and texture to the base; Swap tip — shallots for a milder bite.
- Garlic: Role — aromatic foundation; Swap tip — jarred minced garlic works in a pinch, but fresh is best for aroma.
- Red Pepper: Role — color, crisp bite, and mild sweetness; Swap tip — substitute yellow or green pepper, or a few thin slices of carrot for texture.
- Pasta: Role — optional base to stretch the dish into a saucy pasta bowl; Swap tip — serve over jasmine rice, brown rice, or quinoa instead; if using pasta, cook 8–10 minutes until al dente.
- Herbs (Basil): Role — herbal brightness and fragrance; Swap tip — cilantro or mint can offer a different lift if basil isn’t available.
Ingredients
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 1 tablespoon olive oil (15 ml)
- 1 small onion, thinly sliced (about 80 g)
- 1 large red bell pepper, sliced (about 150 g)
- 3 cloves garlic, minced (9 g)
- 1 cup fresh basil leaves, chopped (about 25 g)
- 3 tablespoons soy sauce (45 ml)
- 2 tablespoons orange juice (30 ml)
- 1 tablespoon rice vinegar (15 ml)
- 1 teaspoon sugar (4 g)
- 1 teaspoon cornstarch (3 g) mixed with 1 tablespoon water (15 ml) to create a slurry
- 3/4 teaspoon kosher salt, plus more to taste
- Black pepper, freshly ground, to taste
Directions
- Drain and press tofu (15 minutes) — Wrap the tofu in clean towels, set on a plate, and rest with a light weight to press out moisture. Pat dry and cut into 3/4-inch (2 cm) dice.
- Sear tofu until edges are golden (4–5 minutes) — In a large skillet or wok, heat 1 tablespoon olive oil over medium-high heat. Add tofu; cook, turning once, until all sides are crisp and edges look glossy. Remove and set aside.
- Sauté onion and pepper (3–4 minutes) — Add the onion and bell pepper to the skillet. If the pan looks dry, add a small splash of oil. Sauté until the onion is translucent and the peppers are vibrant.
- Add garlic and aromatics (30 seconds) — Stir in minced garlic (and optional ginger) until fragrant, about 30 seconds. The kitchen should fill with a bright, savory aroma.
- Make and simmer sauce, then rejoin tofu (2–3 minutes) — Pour in the soy sauce, orange juice, rice vinegar, and sugar. Bring to a gentle simmer, then whisk in the cornstarch slurry and simmer until the sauce thickens and coats the tofu, 1–2 minutes. Return tofu to the pan and toss to coat; simmer briefly so the tofu absorbs the glaze.
- Finish with basil and serve (1 minute) — Remove from heat, stir in chopped basil until just wilted, and season with kosher salt and pepper. If using pasta, cook 8–10 minutes until al dente and toss with the saucy tofu just before serving.
How to Store Leftovers
- Refrigerate in an airtight container within 2 hours of cooking. Leftovers keep well for up to 3 days.
- Reheat in a skillet over medium heat 3–4 minutes, until hot and the sauce looks glossy again; or microwave in 1–2 minute bursts, stirring halfway.
- Do not store at room temperature for extended periods; leftovers should be cooled and refrigerated promptly. The sauce can be frozen separately for longer storage if desired.
What to Serve With Citrus Basil Tofu Stir-Fry
- Quick side: Steamed jasmine rice or brown rice (2/3 cup cooked per serving) to soak up the citrusy glaze.
- Quick side: Quinoa or cauliflower rice for a grain-free option.
- Salad idea: A light arugula salad with orange segments and a pinch of almonds for crunch.
Variations & Tips
- Spicy twist: Add 1/4–1/2 teaspoon red pepper flakes with the garlic for a gentle heat boost.
- Creamier glaze: Increase cornstarch to 1 1/2 teaspoons or add 1 teaspoon tahini whisked into the sauce for a richer mouthfeel.
- Gluten-free: Use tamari or a gluten-free soy sauce in place of regular soy sauce.
- Canned-swap: If you don’t have fresh basil, substitute 1 teaspoon dried basil (use at the end and taste, since dried herbs are more potent).
- Herbs: Try swapping in a little cilantro at the end for a bright, citrusy finish.
Enjoy Your Citrus Basil Tofu Stir-Fry
Dive in and enjoy the crisp-edged tofu kissed with citrus and fresh basil. This Citrus Basil Tofu Stir-Fry proves that pantry-friendly meals can be vibrant, satisfying, and weeknight-ready. Enjoy the dish by itself or as the centerpiece of a quick, clean dinner.