Crispy pan-fried tofu is tossed in a sweet chili-lime sauce with fresh basil to make this flavor-packed Thai basil tofu stir-fry. A delicious vegan dinner that can be ready in about 30 minutes!
Stir all of the sauce ingredients together in a small bowl.
Coat the bottom of a large wok or skillet with the oil and place it over medium heat.
Once the oil is hot, add the tofu cubes in an even layer (Note 3). Cook the tofu for about 10 minutes, flipping the pieces once or twice until they're browned and crispy on multiple sides. Transfer the tofu to a plate when done.
Add a dash of oil to the skillet or wok if it seems dry, then add the garlic and ginger. Sauté the aromatics for about 1 minute, until they become very fragrant.
Raise the heat to medium-high, then add the broccoli and bell pepper. Stir-fry the vegetables for 2 to 3 minutes, until they deepen in color and become tender-crisp.
Return the tofu to the wok or skillet, then carefully pour the sauce directly over the tofu and/or vegetables, being careful to avoid pouring it on the hot cooking surface, which will cause sputtering.
Stir-fry everything for about 1 minute, until the sauce thickens slightly and coats the tofu and vegetables.
Stir in the basil. As soon as it wilts (which will happen quickly), remove the wok or skillet from heat.
Serve the stir-fry over rice.