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; 300 g firm or extra-firm tofu, pressed and cubed (approx. 2 cm); 30 g roasted peanuts, unsalted; 2 cloves garlic; 2 shallots, peeled; 40 g neutral oil (e.g., sunflower, canola), plus extra for frying tofu; 60 g tamarind paste; 50 g soy sauce (or tamari for gluten-free); 40 g brown sugar; 20 g rice vinegar; 50 g water; 1 tsp sriracha or chilli flakes (adjust to taste); 150 g fresh bean sprouts, divided; 50 g garlic chives or spring onion, chopped into 3 cm lengths, divided; 1 lime, cut into wedges, for serving

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 or extra-firm tofu, pressed and cubed (approx. 2 cm)
30 g roasted peanuts, unsalted
2 cloves garlic
2 shallots, peeled
40 g neutral oil (e.g., sunflower, canola), plus extra for frying tofu
60 g tamarind paste
50 g soy sauce (or tamari for gluten-free)
40 g brown sugar
20 g rice vinegar
50 g water
1 tsp sriracha or chilli flakes (adjust to taste)
150 g fresh bean sprouts, divided
50 g garlic chives or spring onion, chopped into 3 cm lengths, divided
1 lime, cut into wedges, for serving

Instructions

Place dried rice noodles in a large bowl, cover with hot water, and let soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain and set aside.
Place peanuts into the clean, dry Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add garlic and shallots to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 40 g neutral oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter and allow some evaporation.
Add tamarind paste, soy sauce, brown sugar, rice vinegar, water, and sriracha/chilli flakes to the bowl. Cook 8 min / 95°C / Speed 2 (Reverse). Place simmering basket on lid.
Meanwhile, heat a separate frying pan over medium-high heat with a tablespoon of oil. Fry the cubed tofu until golden brown and slightly crispy on all sides. Set aside.
Pause the Thermomix. Scrape down the sides and bottom of the bowl to ensure the sauce is evenly mixed. Check consistency; if too thick, add a tablespoon of water.
Add the drained rice noodles to the Thermomix bowl. Cook 5 min / 90°C / Speed 1 (Reverse). Place simmering basket on lid. Ensure noodles are submerged in sauce.
Add the fried tofu, half of the bean sprouts, and half of the chopped garlic chives/spring onion to the bowl. Cook 2 min / 90°C / Speed 1 (Reverse) to gently combine and warm through.
Transfer the Pad Thai to a large serving platter. Garnish with the remaining fresh bean sprouts, chopped garlic chives/spring onion, chopped peanuts, and lime wedges. Serve immediately.

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