Vegetarian Pad Thai with Tofu

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

Ingredients

• 200 g flat rice noodles (medium width)
• 300 g firm or extra-firm tofu, pressed and cubed
• 30 g vegetable oil (for tofu, plus 20g for sautéing)
• 1 shallot, peeled and halved
• 2 cloves garlic, peeled
• 20 g vegetable oil
• 60 g tamarind paste
• 50 g brown sugar
• 40 g soy sauce (or tamari for gluten-free)
• 20 g rice vinegar
• 10 g sriracha (optional, for heat)
• 80 g water
• 1 carrot, peeled and julienned or finely sliced
• 100 g bean sprouts
• 50 g fresh chives, cut into 3 cm pieces
• 2 spring onions, green parts sliced
• 2 large eggs, lightly beaten (optional, for vegetarian)
• 50 g roasted peanuts, chopped (for garnish)
• 1 lime, cut into wedges (for serving)
• Fresh coriander, chopped (for garnish)

Instructions

1. Place the flat rice noodles in a large heatproof bowl. Cover with hot water and let them soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
2. While noodles are soaking, press the tofu to remove excess water. Cut into 1.5 cm cubes. Heat 30 g vegetable oil in a large non-stick pan over medium-high heat. Fry the tofu cubes until golden brown and crispy on all sides. Remove from pan and set aside.
3. Add shallot and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
4. Add 20 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1.
5. Add tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha (if using), and water to the bowl. Cook 8 min / 98°C / Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow for evaporation.
6. Add the julienned carrot to the bowl. Cook 3 min / 98°C / Speed 1 (Reverse).
7. If using eggs: Heat a small non-stick pan and scramble the lightly beaten eggs until cooked through. Break into small pieces and set aside.
8. Add the drained noodles, cooked tofu, bean sprouts, chives, and scrambled egg (if using) to the Thermomix bowl. Gently mix 2 min / 90°C / Speed 1 (Reverse). Use the spatula to assist if needed, ensuring everything is well combined without breaking the noodles.
9. Check the consistency and taste. If needed, mix for an additional 1 min / 90°C / Speed 1 (Reverse).
10. Transfer the Pad Thai to serving plates. Garnish generously with chopped roasted peanuts, sliced spring onions, fresh coriander, and lime wedges. Serve immediately.

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