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 (1.5-2 cm); 2 shallots (approx. 80 g), peeled; 3 cloves garlic (approx. 15 g), peeled; 30 g vegetable oil; 150 g carrots, julienned or thinly sliced; 100 g bean sprouts; 2 spring onions, sliced; 50 g tamarind paste (ready-made or block dissolved in hot water); 50 g light brown sugar; 60 g soy sauce (or tamari for gluten-free); 30 g rice vinegar; 10 g sriracha (optional, for mild spice); 50 g water; 50 g roasted peanuts, chopped (for garnish); 1 lime, cut into wedges (for garnish); Fresh coriander, chopped (for garnish)

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 (1.5-2 cm)
2 shallots (approx. 80 g), peeled
3 cloves garlic (approx. 15 g), peeled
30 g vegetable oil
150 g carrots, julienned or thinly sliced
100 g bean sprouts
2 spring onions, sliced
50 g tamarind paste (ready-made or block dissolved in hot water)
50 g light brown sugar
60 g soy sauce (or tamari for gluten-free)
30 g rice vinegar
10 g sriracha (optional, for mild spice)
50 g water
50 g roasted peanuts, chopped (for garnish)
1 lime, cut into wedges (for garnish)
Fresh coriander, chopped (for garnish)

Instructions

Soak the dried flat rice noodles in hot water for 15-20 minutes, or according to package instructions, until they are pliable but still firm. Drain well and set aside.
Gently press the extra-firm tofu to remove excess water, then cut it into 1.5-2 cm cubes.
Add the shallots and garlic to the clean, dry Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
Add 30 g vegetable oil and the tofu cubes to the bowl. Sauté 8 min / 120°C / Speed 1 / Reverse. This will gently brown the tofu and cook the aromatics.
Add the julienned carrots to the bowl. Sauté 3 min / 120°C / Speed 1 / Reverse. Transfer the tofu and vegetables to a separate bowl and set aside. Clean the Thermomix bowl.
Add the tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha (if using), and 50 g water to the clean Thermomix bowl.
Cook the sauce 8 min / 95°C / Speed 2 / Reverse. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape and prevent splatter.
Add the soaked and drained rice noodles, the sautéed tofu and carrots, bean sprouts, and sliced spring onions to the bowl with the sauce.
Gently mix 2 min / 90°C / Speed 1 / Reverse, ensuring all ingredients are coated and heated through. Pause and scrape down the sides of the bowl after 1 minute if needed.
Transfer the Pad Thai to serving plates. Garnish generously with chopped roasted peanuts, fresh coriander, and lime wedges before serving.

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