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 dried flat rice noodles
• 300 g firm tofu, pressed and cubed (approx. 2 cm)
• 30 g neutral oil (e.g., sunflower or canola)
• 2 cloves garlic, peeled
• 1 shallot, peeled and halved
• 1 carrot, peeled and julienned or thinly sliced
• 1 red bell pepper, deseeded and thinly sliced
• 100 g fresh bean sprouts, divided
• 50 g garlic chives or spring onions, chopped (approx. 2 cm pieces), divided
• 50 g roasted peanuts, unsalted, roughly chopped, plus extra for garnish
• Lime wedges, for serving
• Fresh coriander, for garnish (optional)
• Chili flakes, for serving (optional)
• For the Pad Thai Sauce:
• 60 g tamarind paste
• 40 g brown sugar
• 60 g soy sauce (or tamari for gluten-free)
• 15 g rice vinegar
• 20 g water
• 1 tsp sriracha or chili paste (optional, adjust to taste)

Instructions

1. Place dried rice noodles in a large bowl, cover with hot water, and let soak for 15-20 minutes, or until al dente. Drain well and set aside.
2. Place peanuts in the Thermomix bowl. Chop 3 sec / Speed 5. Transfer to a small bowl and set aside.
3. Add 15 g oil to the Thermomix bowl. Add cubed tofu. Sauté 8 min / 120°C / Speed 1 (Reverse). Transfer sautéed tofu to the bowl with peanuts and set aside. (For crispier tofu, pan-fry separately until golden brown).
4. Without cleaning the bowl, add garlic and shallot. Chop 3 sec / Speed 5. Scrape down sides of bowl.
5. Add remaining 15 g oil. Sauté 3 min / 120°C / Speed 1. Scrape down sides of bowl.
6. Add carrot and red bell pepper. Sauté 4 min / 120°C / Speed 1 (Reverse).
7. Add all Pad Thai sauce ingredients (tamarind paste, brown sugar, soy sauce, rice vinegar, water, sriracha if using) to the bowl. Place simmering basket on lid instead of measuring cup. Cook 5 min / 95°C / Speed 2.
8. Add the drained noodles, sautéed tofu, half of the bean sprouts, and half of the chopped garlic chives to the bowl. Insert butterfly whisk.
9. Gently mix 2 min / 90°C / Speed 1 (Reverse). Ensure ingredients are well combined, scraping down sides if needed.
10. Remove butterfly whisk. Add remaining bean sprouts and garlic chives, and most of the chopped peanuts (reserve some for garnish). Mix 10 sec / Speed 1 (Reverse) to combine.
11. Serve immediately with fresh lime wedges, extra bean sprouts, reserved chopped peanuts, and chili flakes or fresh coriander if desired.

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