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; 200 g firm or extra-firm tofu, pressed and cubed; 30 g vegetable oil, divided; 2 shallots, peeled and halved; 3 cloves garlic, peeled; 50 g water; 40 g tamarind paste; 40 g brown sugar; 30 g soy sauce (or tamari for gluten-free); 15 g lime juice (approx. 1/2 lime); 1/2 tsp sriracha or chilli flakes (optional, for heat); 150 g fresh bean sprouts, divided; 50 g fresh chives, cut into 3 cm pieces, divided; 50 g roasted peanuts, chopped, for garnish; Lime 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
200 g firm or extra-firm tofu, pressed and cubed
30 g vegetable oil, divided
2 shallots, peeled and halved
3 cloves garlic, peeled
50 g water
40 g tamarind paste
40 g brown sugar
30 g soy sauce (or tamari for gluten-free)
15 g lime juice (approx. 1/2 lime)
1/2 tsp sriracha or chilli flakes (optional, for heat)
150 g fresh bean sprouts, divided
50 g fresh chives, cut into 3 cm pieces, divided
50 g roasted peanuts, chopped, for garnish
Lime wedges, for serving

Instructions

Soak rice noodles in a large bowl of hot water for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
While noodles soak, press excess water from tofu. Cut tofu into 2 cm cubes. Heat 20 g vegetable oil in a large non-stick pan over medium-high heat. Fry tofu cubes until golden brown and crispy on all sides. Remove from pan and set aside.
Add shallots and garlic to the Thermomix bowl. Chop 3 sec / Speed 7. Scrape down sides of bowl.
Add remaining 10 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1 (Reverse).
Add water, tamarind paste, brown sugar, soy sauce, lime juice, and sriracha (if using) to the bowl. Cook 8 min / 95°C / Speed 2 (Reverse). Remove measuring cup and place simmering basket on lid to prevent splatter and allow some evaporation.
Pause and scrape down the sides and bottom of the bowl to ensure all ingredients are well combined. Check sauce consistency; it should be slightly thickened.
Add the drained rice noodles, cooked tofu, 100 g of the bean sprouts, and 30 g of the chives to the bowl. Gently mix 3 min / 90°C / Speed 2 (Reverse) to combine and warm through. Ensure noodles are coated with sauce.
Serve immediately, garnished with remaining fresh bean sprouts, chives, chopped peanuts, and lime wedges.

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