Spicy Basil Stir Fry
"Spicy, savory, and creamy, this vegan Thai basil stir fry is perfect for satisfying your Asian noodle cravings. Easily customizable and ready in 20 minutes for a quick & easy weeknight meal."
-- @ellielikescooking
A Note from Feedfeed

Summer basil, carrots and greens come together in this one-skillet dinner. We love the addition oft tahini for an extra layer of sesame flavor.

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Prep time 10mins
Cook time 10mins
Serves or Makes: 2


  • 2 tablespoons tahini
  • 1 1/ 2 tablespoons tamari
  • 1 1/ 2 tablespoons rice vinegar
  • 1 tablespoon grated ginger
  • 1 tablespoon sesame oil
  • 2 Thai chili peppers, seeded and diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 1 cup mushrooms, sliced
  • 1 cup leafy greens
  • 1/ 2 cup leaves Thai basil
  • 1 (14 ounce) block firm tofu, cubed
  • 2 cups cooked gluten free rice noodles


  • Step 1

    Mix together tahini, soy sauce, vinegar, and ginger in a small bowl. Add a splash of water if needed to achieve a slightly runny consistency. Set aside.

  • Step 2

    Heat sesame oil in deep pan or wok over medium high heat. Add Thai chili, garlic, and carrots and cook until carrots start to soften.

  • Step 3

    Add mushrooms and leafy greens and cook until tender. Add the Thai basil, tofu, rice noodles, and tahini/soy sauce mixture. Mix well until evenly combined. Add extra soy sauce or salt if needed. Enjoy!