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 flat rice noodles; 30 g vegetable oil; 2 shallots, peeled and halved; 3 cloves garlic, peeled; 300 g firm tofu, pressed and cut into 1.5 cm cubes; 60 g tamarind paste; 50 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 20 g rice vinegar; 10 g sriracha sauce (optional, for heat); 50 g water; 150 g fresh bean sprouts; 50 g spring onions or chives, cut into 3 cm pieces; 50 g roasted peanuts, roughly chopped; Lime wedges, for serving; Fresh coriander, for serving (optional); Chilli flakes, for serving (optional)

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
30 g vegetable oil
2 shallots, peeled and halved
3 cloves garlic, peeled
300 g firm tofu, pressed and cut into 1.5 cm cubes
60 g tamarind paste
50 g brown sugar
40 g soy sauce (or tamari for gluten-free)
20 g rice vinegar
10 g sriracha sauce (optional, for heat)
50 g water
150 g fresh bean sprouts
50 g spring onions or chives, cut into 3 cm pieces
50 g roasted peanuts, roughly chopped
Lime wedges, for serving
Fresh coriander, for serving (optional)
Chilli flakes, for serving (optional)

Instructions

Place rice noodles in a large 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.
Add shallots and garlic to the clean Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
Add vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1. Scrape down sides of bowl.
Add tofu cubes to the bowl. Sauté 5 min / 120°C / Speed 1 / Reverse. Gently stir with the spatula halfway through to ensure even cooking. Carefully remove tofu from the bowl and set aside.
Add tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha (if using), and water to the bowl. Cook 5 min / 95°C / Speed 2. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow some evaporation.
Insert the butterfly whisk. Add the drained rice noodles and half of the bean sprouts to the bowl. Mix gently 3 min / 90°C / Speed 2 / Reverse. If the noodles are too long, you may need to pause and gently push them down with the spatula.
Add the reserved tofu, remaining bean sprouts, spring onions/chives, and half of the chopped peanuts to the bowl. Mix 1 min / 90°C / Speed 1 / Reverse.
Transfer the Pad Thai to a large serving platter. Garnish with the remaining chopped peanuts, fresh lime wedges, and optional fresh coriander and chilli flakes. Serve immediately.

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