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  • Jeeca Jeeca
  • - March 3, 2022
  • - 8:08 pm

Braised Tofu With Basil

📖 TABLE OF CONTENTS show
INGREDIENTS YOU’LL NEED
Tofu
Sauce
Basil Tofu
COOKING THIS BRAISED TOFU WITH BASIL
PREPARE AND COOK THE TOFU
PREPARE THE SAUCE
BRAISE THE TOFU
You can find more tofu recipes here or down below:
Braised Tofu with Basil
Ingredients US CustomaryMetric 1x2x3x
Tofu
Sauce
Basil Tofu
Instructions
WATCH Video
Notes
BASIL
OTHER VEGGIES
NUTRITIONAL INFO
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A simple homestyle braised tofu with basil. This is hearty, comforting, and packed with that extra flavour from the fresh basil. Blocks of extra firm tofu are cooked to a golden brown crisp before being simmered in a deliciously savoury sauce with basil.

I love making braised tofu at home and this one’s with a slight twist from the fresh basil leaves. I have a bunch of basil plants in the plant box right outside my kitchen so I’ve been finding more ways to use up all the basil since my basil grows really fast and I’m very thankful for the steady supply!

Braised Tofu with Basil in a White Pan

I used Thai basil for this, but you’re free to use other basil like holy basil or even sweet basil. Check out a photo of my basil plant below! 🙂

BASIL PLANT
Braised Tofu with Basil in a White Pan

INGREDIENTS YOU’LL NEED

You can also find the full recipe in the card below.

Tofu

  • firm or extra firm tofu
  • neutral oil for cooking

Sauce

  • room temperature water
  • corn starch
  • dark soy sauce (optional for colour)
  • soy sauce
  • sugar
  • vegetarian oyster sauce or stir-fry sauce
  • Shaoxing wine or other rice wine

Basil Tofu

  • basil leaves roughly broken apart (I used Thai basil, see notes)
  • red onion or shallot
  • green chilli (optional for heat)
  • garlic
  • veggies of choice (optional)
  • salt and pepper to taste
Braised Tofu with Basil Ingredients

COOKING THIS BRAISED TOFU WITH BASIL

PREPARE AND COOK THE TOFU

  • Press the tofu for at least 10 minutes to drain out excess liquid. I like to wrap mine in a towel and place a heavy flat surface on top (such as a few plates or chopping board).
  • Slice the tofu into 2” (5-cm) cubes or other shape of choice. I like my tofu in large cubes because the tofu still has that soft spongy bite on the inside even if the outside is cooked to a crisp.
  • Heat a large non-stick pan or pot over medium high heat. Add in enough oil to cover the surface. Alternatively, you can opt to bake or air-fry your tofu until golden brown and crisp.
  • Add the tofu in the pan then pan-fry on each side until golden brown and crisp, around 3 to 4 minutes on each side.
  • Transfer the tofu to a plate and set aside.

PREPARE THE SAUCE

  • Mix all the sauce ingredients in a bowl until the sugar and cornstarch has dissolved.
Firm Tofu
Firm Tofu Frying in Oil

BRAISE THE TOFU

  • You can lessen the oil from the pan and then heat it again over medium high heat.
  • Add in half of the basil and cook in down in the oil for 1-2 minutes until wilted. Add in the onion/shallots and chili, if using. Sauté for 1 minute. Add in the minced garlic and sauté for another minute.
  • Give the sauce a good mix again to make sure the starch doesn’t stick to the bottom of the bowl. Over medium heat, pour in the sauce into the pan. Lower the heat to medium. Allow the sauce to come to a boil. It’ll start to thicken from the corn starch.
Basil in Oil
Braised Tofu with Basil
Braised Tofu with Basil in a White Pan
Braised Tofu with Basil in a White Pan
  • Add in the cooked tofu. Lower the heat and mix well. Leave the tofu to cook in the sauce for 4 to 5 minutes for the tofu to absorb the flavours. The sauce will continue to thicken slowly as it cooks down. It’ll also start to beautifully coat the blocks of tofu.
  • Taste the tofu and feel free to season with salt and pepper to taste, and more soy sauce, if needed.
  • Turn off the heat and then serve warm with some rice for a perfectly hearty and satisfying meal. Enjoy!
Braised Tofu with Basil in a White Pan

You can find more tofu recipes here or down below:

Check out my tips on how to store tofu!

  • Baked Peanut and Lime Tofu
  • Kung Pao Tofu
  • Pineapple Cashew Tofu Stir-Fry
  • Crispy Salt and Pepper Tofu
  • Black Pepper Tofu Steaks
  • Tofu “Chicken” Teriyaki
  • Korean Spicy Braised Tofu
  • Fried ‘Chicken’ and Gravy
  • Pan-Fried Tofu Cakes
  • Tofu ‘McNuggets’
Braised Tofu with Basil in a White Pan

Braised Tofu with Basil

4.91 from 11 votes
A simple homestyle braised tofu with basil. This is hearty, comforting, and packed with that extra flavour from the fresh basil. Blocks of extra firm tofu are cooked to a golden brown crisp before being simmered in a deliciously savoury sauce with basil.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Asian, Chinese, East Asian
Servings 2 people
Calories 330 kcal

Ingredients
 
 

Tofu

  • 19.5 oz firm or extra firm tofu
  • Neutral oil for cooking

Sauce

  • 3/4 cup room temperature water
  • 1 tbsp corn starch
  • 1/2 tbsp dark soy sauce optional for colour
  • 1-2 tbsp soy sauce adjust more to taste
  • 1 tbsp sugar
  • 1 tbsp vegetarian oyster sauce or stir-fry sauce
  • 1 tbsp Shaoxing wine or other rice wine

Basil Tofu

  • 1/2 cup packed basil leaves roughly broken apart (I used Thai basil, see notes)
  • 1 small red onion or shallot sliced
  • 1 long green chilli sliced (optional for heat)
  • 3 cloves garlic chopped or minced
  • Other veggies of choice see notes
  • Salt and pepper to taste

Instructions
 

  • Press your tofu for at least 10 minutes to drain out excess liquid. I like to wrap mine in a towel and place a heavy flat surface on top (such as a few plates or chopping board).
  • Slice the tofu into 2” (5-cm) cubes or other shape of choice. I like my tofu in large cubes because the tofu still has that soft spongy bite on the inside even if the outside is cooked to a crisp.
  • Meanwhile, mix all the sauce ingredients in a bowl until the sugar and cornstarch has dissolved.
  • Heat a large non-stick pan or pot over medium high heat. Add in enough oil to cover the surface. Alternatively, you can opt to bake or air-fry your tofu until golden brown and crisp.
  • Add the tofu in the pan then pan-fry on each side until golden brown and crisp, around 3 to 4 minutes on each side.
  • Transfer the tofu to a plate and set aside.
  • You can lessen the oil from the pan and then heat it again over medium high heat.
  • Add in half of the basil and cook in down in the oil for 1-2 minutes until wilted. Add in the onion/shallots and chili, if using.
  • Sauté for 1 minute. Add in the minced garlic and sauté for another minute.

    If adding other veggies into this dish, sauté the veggies until tender before adding the sauce.
  • Give the sauce a good mix again to make sure the starch doesn't stick to the bottom of the bowl.
  • Over medium heat, pour in the sauce into the pan. Lower the heat to medium. Allow the sauce to come to a boil. It’ll start to thicken from the corn starch.
  • Add in the cooked tofu. Lower the heat and mix well. Leave the tofu to cook in the sauce for 4 to 5 minutes for the tofu to absorb the flavours. The sauce will continue to thicken slowly as it cooks down. It’ll also start to beautifully coat the blocks of tofu.
  • Taste the tofu and feel free to season with salt and pepper to taste, and more soy sauce, if needed.
  • Turn off the heat and then serve warm with some rice for a perfectly hearty and satisfying meal. Enjoy!

WATCH Video

Notes

BASIL

  • You can also use sweet or holy basil for this recipe.
 

OTHER VEGGIES

  • This is a very versatile recipe so you can add other vegetables like bell peppers, cabbage, carrot, and even mushrooms into the mix.

NUTRITIONAL INFO

Serving: 1serving | Calories: 330kcal | Carbohydrates: 18g | Protein: 22g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 930mg | Potassium: 490mg | Fiber: 1g | Sugar: 9g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 4mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 15 Comments

  1. Arthur in the Garden! March 11, 2022 Reply

    5 stars
    Yummy!

  2. Cher March 15, 2022 Reply

    5 stars
    This was fantastic. I will make this again.

    1. Jeeca March 16, 2022 Reply

      Thanks Cher! Enjoy!! ◡̈

  3. Xilef April 2, 2022 Reply

    4 stars
    Yum!
    Why don’t you use cornstarch to fry the tofu in this recipe, cause you do that in many others?

    1. Jeeca April 3, 2022 Reply

      I didn’t coat these in starch since I wanted the texture of fried tofu as-is, but you’re free to coat yours with corn starch before frying, if you’d like. Do note that cooking down the tofu coated in starch in the sauce can cause it to thicken the sauce more. Hope this helps ◡̈

  4. Annika July 7, 2022 Reply

    5 stars
    This tofu was SO effing good!! It’s my first time using fresh basil and man did it come through in this recipe. You’ve done it again, Jeeca!! 💖

    1. Jeeca July 7, 2022 Reply

      Thank you so much Annika! Really hope you enjoyed it! ◡̈

  5. Walker January 17, 2023 Reply

    5 stars
    I love this recipe! It is so delicious. It’s is on regular rotation for my family. Thank you!

    1. Jeeca January 18, 2023 Reply

      Thanks so much Walker!! ◡̈

  6. Sally September 22, 2023 Reply

    The recipe says to see notes for possible other veggies to add, but I cannot find any note.

    1. Jeeca September 23, 2023 Reply

      Hey Sally, sorry about that! You can add other veggies such as cabbage, bell peppers, carrots, or even mushrooms into the mix. I added it into the recipe notes as well ◡̈ thanks for the heads up!

  7. Lynn November 19, 2023 Reply

    5 stars
    You are one of my favorite food bloggers. We really enjoyed this in our house and it has become one of our regular favorites. Thanks for amazing and interesting recipes!

    1. Jeeca November 20, 2023 Reply

      Hi Lynn, thanks so much! Really means a lot 🤗

  8. Tanya March 9, 2025 Reply

    5 stars
    It was delicious thank you! One question – you mention putting in 1/2 the basil goes in but I don’t see where the rest goes in?

    1. Jeeca March 9, 2025 Reply

      Hi Tanya! Sorry about that! You mix it in right before turning the heat off 🙂

4.91 from 11 votes (4 ratings without comment)

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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