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
- 200 g firm or extra-firm tofu, pressed and cubed (approx. 2 cm)
- 30 g roasted peanuts, unsalted
- 2 shallots, peeled
- 3 cloves garlic, peeled
- 30 g vegetable oil
- 80 g tamarind paste
- 60 g brown sugar
- 60 g soy sauce (or tamari for gluten-free)
- 20 g rice vinegar
- 100 g water
- 1/2 tsp sriracha or chili flakes (optional, for heat)
- 150 g fresh bean sprouts
- 50 g fresh chives, chopped (approx. 2 cm pieces)
- 1 lime, cut into wedges, for serving
Instructions
- Place the dried flat rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or according to package directions, until al dente. Drain and set aside.
- Place the roasted peanuts into the clean and dry Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
- Add shallots and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
- Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down the sides of the bowl.
- Add the pressed and cubed tofu to the bowl. Sauté 8 min / 120°C / Speed 1 / Reverse. This will lightly brown the tofu. Transfer the tofu to a separate bowl and set aside.
- Add tamarind paste, brown sugar, soy sauce, rice vinegar, 100 g water, and sriracha (if using) to the Thermomix bowl. Cook 8 min / 95°C / Speed 2 / Reverse. Remove the measuring cup and place the simmering basket on the lid to allow for some evaporation.
- Pause, scrape down the sides and bottom of the bowl to ensure even cooking and prevent sticking. Check the consistency of the sauce; it should be slightly thickened. If too thick, add a tablespoon of water; if too thin, cook for another 2 minutes at 95°C / Speed 2 / Reverse with the simmering basket on top.
- Add the cooked tofu back into the Thermomix bowl with the sauce. Cook 1 min / 90°C / Speed 1 / Reverse to combine and warm through. Ensure the butterfly whisk is not used above Speed 4.
- In a very large mixing bowl, combine the drained rice noodles, the sauce and tofu mixture from the Thermomix, most of the chopped peanuts (reserve some for garnish), most of the bean sprouts (reserve some for garnish), and most of the chopped chives (reserve some for garnish). Gently toss to combine.
- Serve immediately, garnished with the remaining peanuts, bean sprouts, chives, and fresh lime wedges on the side.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.