Vegetarian Pad Thai with Tofu

Name: Vegetarian Pad Thai with Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 200 g firm tofu, pressed and cut into 1.5 cm cubes; 50 g roasted peanuts, unsalted; 2 cloves garlic; 2 shallots, peeled; 30 g vegetable oil; 50 g tamarind paste; 40 g soy sauce (or tamari for gluten-free); 50 g water; 40 g palm sugar (or light brown sugar); 1/2 tsp chili flakes (or to taste); 150 g fresh bean sprouts; 50 g garlic chives, cut into 3 cm lengths (or spring onion greens); 1 lime, cut into wedges, for serving; Fresh coriander, for garnish

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

Ingredients

200 g dried flat rice noodles
200 g firm tofu, pressed and cut into 1.5 cm cubes
50 g roasted peanuts, unsalted
2 cloves garlic
2 shallots, peeled
30 g vegetable oil
50 g tamarind paste
40 g soy sauce (or tamari for gluten-free)
50 g water
40 g palm sugar (or light brown sugar)
1/2 tsp chili flakes (or to taste)
150 g fresh bean sprouts
50 g garlic chives, cut into 3 cm lengths (or spring onion greens)
1 lime, cut into wedges, for serving
Fresh coriander, for garnish

Instructions

Place the dried flat rice noodles in a large bowl. Pour enough hot water over them to cover completely. Let them soak for 15-20 minutes, or according to package instructions, until al dente. Drain well and set aside.
Place roasted peanuts into the clean and dry 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. If using chunky tofu, use Reverse Speed.
Add the cubed firm tofu to the bowl. Sauté 8 min / 120°C / Speed 1 (Reverse). Transfer the tofu and aromatics to a separate bowl and set aside.
Without cleaning the bowl, add tamarind paste, soy sauce, water, palm sugar, and chili flakes. Cook 5 min / 95°C / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow for some evaporation.
Add the drained rice noodles to the bowl with the sauce. Cook 2 min / 90°C / Speed 2 (Reverse) to coat the noodles evenly. Ensure noodles are well separated.
Add the sautéed tofu and aromatics, bean sprouts, and garlic chives (or spring onion greens) to the bowl. Cook 1 min / 90°C / Speed 1 (Reverse).
Transfer the Pad Thai to a large serving platter or individual bowls. Squeeze fresh lime juice over the top and sprinkle with the chopped peanuts and fresh coriander.
Serve immediately with extra lime wedges on the side.

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