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
• 300 g firm or extra-firm tofu, pressed and cubed
• 30 g roasted peanuts, unsalted
• 2 cloves garlic
• 1-2 shallots (approx. 50 g)
• 30 g vegetable oil (plus extra for pan-frying tofu)
• 60 g tamarind paste
• 60 g soy sauce (or tamari for gluten-free)
• 60 g brown sugar
• 30 g rice vinegar
• 1-2 tsp sriracha or chilli flakes (optional, to taste)
• 50 g water
• 100 g carrots, julienned or finely sliced
• 4 spring onions, sliced (white and green parts separated)
• 150 g fresh bean sprouts
• 1 lime, cut into wedges, for serving
• Fresh coriander, for garnish

Instructions

1. Place the roasted peanuts into the clean and dry mixing bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
2. Press the tofu to remove excess water, then cut into 1.5 cm cubes. For best results, pan-fry the tofu in a separate pan with a little oil until golden brown and crispy. Set aside. Alternatively, you can gently sauté in the Thermomix later.
3. Soak the flat rice noodles in hot water according to package instructions (usually 10-15 minutes) until pliable but still firm. Drain well and set aside.
4. Add garlic and shallots to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
5. Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. If using chunky shallots/garlic, use Reverse Speed 1.
6. Add tamarind paste, soy sauce, brown sugar, rice vinegar, sriracha (if using), and 50 g water to the bowl. Mix 10 sec / Speed 3.
7. Cook the sauce 5 min / 95°C / Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow for slight evaporation.
8. Add the drained noodles, julienned carrots, and the white parts of the spring onions to the bowl. Insert the butterfly whisk. Cook 4 min / 90°C / Speed 1 (Reverse).
9. Pause, scrape down the sides and bottom of the bowl. Add the pan-fried tofu (or add now if sautéing in TM6), and 100 g of the fresh bean sprouts. Cook 2 min / 90°C / Speed 1 (Reverse).
10. Remove the butterfly whisk. Add the green parts of the spring onions and fresh coriander. Gently stir with the spatula to combine.
11. Serve immediately, garnished with the chopped peanuts, remaining fresh bean sprouts, and lime wedges.

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