Vegetarian Pad Thai with Tofu
Thermomix recipe: Vegetarian Pad Thai with Tofu. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 200 g flat rice noodles (approx. 5 mm wide)
- 200 g firm tofu, pressed and cubed (approx. 1.5 cm)
- 30 g vegetable oil
- 2 cloves garlic, peeled
- 1-2 shallots, peeled and halved
- 60 g tamarind paste (seedless)
- 60 g brown sugar
- 60 g soy sauce (or tamari for gluten-free)
- 30 g fresh lime juice
- 1/2 tsp chili flakes (or to taste)
- 100 g carrot, julienned
- 100 g bean sprouts, divided
- 50 g spring onions, sliced into 2 cm pieces, divided
- 20 g fresh chives, chopped into 2 cm pieces, divided
- 50 g roasted peanuts, chopped, for garnish
- Lime wedges, for serving
Instructions
- Place rice noodles in a large heatproof bowl. Pour enough boiling water over them to cover completely. Let them soak for 10-15 minutes, or according to package instructions, until al dente. Drain well and set aside.
- Place garlic and shallots into the mixing bowl. Chop 3 sec / Speed 7. Scrape down sides of bowl.
- Add 20 g vegetable oil to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
- Add cubed tofu to the mixing bowl. Sauté 5 min / 120°C / Speed 1 (Reverse). Transfer tofu to a separate bowl and set aside.
- Add tamarind paste, brown sugar, soy sauce, lime juice, and chili flakes to the mixing bowl. Cook 5 min / 90°C / Speed 2. Remove measuring cup and place simmering basket on lid to prevent splatter and allow for slight evaporation.
- Add the drained rice noodles, sautéed tofu, julienned carrot, half of the bean sprouts, half of the spring onions, and half of the chives to the mixing bowl.
- Gently mix 2 min / 90°C / Speed 1 (Reverse) to combine all ingredients and warm through. Ensure noodles are well coated with the sauce.
- Serve immediately, garnished with remaining bean sprouts, spring onions, chives, chopped roasted peanuts, and lime wedges.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.