Vegetarian Pad Thai with Crispy Tofu

Thermomix recipe: Vegetarian Pad Thai with Crispy Tofu. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 200 g rice stick noodles (flat, medium width)
• 300 g firm tofu, pressed and cubed (approx. 1.5-2 cm)
• 50 g roasted unsalted peanuts
• 2 garlic cloves
• 60 g shallots, peeled
• 30 g vegetable oil (for Thermomix)
• Extra vegetable oil (for frying tofu)
• 100 g carrot, julienned or thinly sliced
• 100 g bean sprouts
• 50 g spring onions or garlic chives, cut into 3-4 cm pieces
• 1 lime, cut into wedges, for serving
• A few sprigs fresh coriander, for garnish
• Chili flakes, to taste, for serving
• 40 g tamarind paste (seedless)
• 50 g brown sugar
• 60 g soy sauce (or tamari for gluten-free)
• 50 g water
• 20 g lime juice (from approx. 1/2 lime)

Instructions

1. Place rice noodles in a large bowl, cover with hot water, and soak for 10-15 minutes, or until pliable but still firm. Drain well and set aside.
2. Press excess water from the tofu. Cut into 1.5-2 cm cubes. In a separate pan, heat enough oil to shallow-fry the tofu until golden and crispy on all sides. Alternatively, air-fry or bake until crispy. Set aside.
3. Place roasted peanuts in the clean, dry Thermomix bowl. Chop 3 sec / Speed 5. Transfer to a small bowl and set aside for garnish.
4. Add garlic and shallots to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
5. Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1.
6. Add tamarind paste, brown sugar, soy sauce, water, and lime juice to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse). Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow slight evaporation.
7. Add julienned carrots to the bowl. Cook 2 min / 90°C / Speed 2 (Reverse).
8. Insert the butterfly whisk. Add the drained rice noodles and crispy tofu to the bowl. Cook 3 min / 90°C / Speed 2 (Reverse).
9. Pause the Thermomix, carefully remove the butterfly whisk, and scrape down the sides and bottom of the bowl with the spatula. Check the consistency and ensure noodles are separating and coated. Reinsert the butterfly whisk.
10. Add bean sprouts and spring onions or garlic chives to the bowl. Cook 2 min / 90°C / Speed 2 (Reverse).
11. Cook 1 min / 90°C / Speed 1 (Reverse) to gently combine and prevent sticking.
12. Transfer the Pad Thai to serving plates. Garnish with chopped peanuts, fresh coriander, lime wedges, and chili flakes to taste.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.