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 or extra-firm tofu, pressed and cubed (approx. 1.5-2 cm)
• 30 g unsalted peanuts, roasted
• 2 cloves garlic
• 1-2 shallots (approx. 50 g)
• 40 g vegetable oil
• 100 g carrots, julienned or finely sliced
• 100 g red bell pepper, thinly sliced
• 80 g bean sprouts
• 2 spring onions, cut into 3 cm pieces
• 2 tbsp fresh chives, chopped
• Lime wedges, for serving
• Fresh coriander, for garnish
• For the Pad Thai Sauce:
• 60 g tamarind paste
• 80 g brown sugar
• 60 g soy sauce (or tamari for gluten-free)
• 30 g fresh lime juice
• 1 tsp sriracha or chilli flakes (adjust to taste)

Instructions

1. Place dried rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain and set aside.
2. Place roasted peanuts into the clean and dry mixing bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
3. Add garlic cloves and shallots to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
4. Add 20 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Transfer the sautéed aromatics to a small bowl and set aside.
5. Add all Pad Thai Sauce ingredients (tamarind paste, brown sugar, soy sauce, lime juice, sriracha) to the mixing bowl. Cook 5 min / 95°C / Speed 2, placing the simmering basket on the lid instead of the measuring cup to allow for evaporation. Set the sauce aside.
6. Add the remaining 20 g vegetable oil to the mixing bowl. Add the cubed tofu. Sauté 8 min / 120°C / Speed 1 (Reverse). If you prefer a crispier texture, pan-fry the tofu separately until golden brown.
7. Add the julienned carrots and sliced red bell pepper to the bowl with the tofu. Sauté 5 min / 120°C / Speed 1 (Reverse).
8. Add the reserved sautéed garlic and shallots, the drained rice noodles, and the prepared Pad Thai sauce to the bowl. Insert the butterfly whisk.
9. Cook 5 min / 90°C / Speed 2 (Reverse). Pause halfway through (after about 2.5 minutes) to scrape down the sides and bottom of the bowl and gently loosen the noodles with the spatula, ensuring even cooking and preventing sticking. Check consistency and add a splash of water if too dry.
10. Add the bean sprouts, spring onions, and chives to the bowl. Cook 1 min / 90°C / Speed 2 (Reverse) to gently warm through and combine.
11. Transfer the Pad Thai to a serving platter. Garnish with chopped peanuts, fresh coriander, and serve immediately with lime wedges on the side.

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