Vegetarian Pad Thai with Crispy Tofu

Name: Vegetarian Pad Thai with Crispy Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles (about 5 mm wide); 300 g firm or extra-firm tofu, pressed and cut into 1.5 cm cubes; 30 g vegetable oil (for pan-frying tofu); 60 g roasted peanuts, unsalted; 2 cloves garlic; 2 shallots, peeled; 30 g vegetable oil (for Thermomix); 80 g tamarind paste (seedless); 80 g brown sugar; 60 g soy sauce (or tamari for gluten-free); 30 g fresh lime juice; 1 tsp sriracha or chilli flakes (optional, adjust to taste); 100 g bean sprouts; 50 g fresh chives, cut into 3 cm lengths; 2 spring onions, green parts sliced; Lime wedges, for serving

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 dried flat rice noodles (about 5 mm wide)
300 g firm or extra-firm tofu, pressed and cut into 1.5 cm cubes
30 g vegetable oil (for pan-frying tofu)
60 g roasted peanuts, unsalted
2 cloves garlic
2 shallots, peeled
30 g vegetable oil (for Thermomix)
80 g tamarind paste (seedless)
80 g brown sugar
60 g soy sauce (or tamari for gluten-free)
30 g fresh lime juice
1 tsp sriracha or chilli flakes (optional, adjust to taste)
100 g bean sprouts
50 g fresh chives, cut into 3 cm lengths
2 spring onions, green parts sliced
Lime wedges, for serving

Instructions

Place the dried rice noodles in a large heatproof bowl. Pour enough hot water over them to cover completely. Let them soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
Heat 30 g vegetable oil in a large non-stick pan or wok over medium-high heat. Add the pressed and cubed tofu and pan-fry until golden brown and crispy on all sides. Remove from pan and set aside.
Add the roasted peanuts to the Thermomix bowl. Chop 3 sec / Speed 5. Transfer to a small bowl and set aside.
Add garlic and shallots to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow some evaporation.
Add tamarind paste, brown sugar, soy sauce, lime juice, and sriracha (if using) to the bowl. Cook 5 min / 90°C / Speed 2 (Reverse). Pause and scrape down the sides of the bowl. Check the consistency; the sauce should be well combined and slightly thickened.
In a large wok or pan, combine the drained rice noodles, crispy tofu, cooked Pad Thai sauce, bean sprouts, chives, and sliced spring onions. Toss gently over medium heat for 2-3 minutes until everything is well coated and heated through.
Divide the Pad Thai among 4 plates. Garnish generously with the chopped peanuts and serve immediately with fresh lime wedges.

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