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
• 20 g roasted peanuts, unsalted
• 300 g firm tofu, pressed and cubed (approx. 1.5 cm)
• 30 g vegetable oil
• 2 cloves garlic
• 2 shallots, peeled
• 1 carrot, peeled and julienned or finely sliced
• 4 spring onions, sliced (whites and greens separated)
• 150 g bean sprouts
• 2 large eggs
• Lime wedges, for serving
• Fresh coriander, chopped, for garnish (optional)
• For the Pad Thai Sauce:
• 50 g tamarind paste (seedless)
• 60 g brown sugar
• 60 g soy sauce
• 30 g fresh lime juice
• 30 g water
• 5 g sriracha or chilli flakes (adjust to taste)

Instructions

1. Place the dried rice noodles in a large heatproof bowl and cover with boiling water. Let them soak for 10-15 minutes, or until tender but still firm to the bite. Drain well and set aside.
2. Add 20 g roasted peanuts to the clean and dry Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside for garnish.
3. Without cleaning the bowl, add all Pad Thai Sauce ingredients (50 g tamarind paste, 60 g brown sugar, 60 g soy sauce, 30 g fresh lime juice, 30 g water, 5 g sriracha). Cook 5 min / 90°C / Speed 2, with the simmering basket on the lid instead of the measuring cup, to allow slight evaporation. Transfer the sauce to a separate bowl and set aside.
4. Add 2 cloves garlic and 2 peeled shallots to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
5. Add 30 g vegetable oil. Sauté 3 min / 120°C / Speed 1. For chunky vegetables, use Reverse mode.
6. Add 300 g cubed firm tofu to the bowl. Sauté 5 min / 120°C / Speed 1 (Reverse). Pause halfway through to scrape down the sides and bottom of the bowl.
7. Add the prepared Pad Thai sauce, 1 julienned carrot, and the white parts of the 4 sliced spring onions to the bowl. Cook 3 min / 98°C / Speed 1 (Reverse). Place the simmering basket on the lid to prevent splatter.
8. Add the drained rice noodles to the bowl. Cook 2 min / 90°C / Speed 1 (Reverse) to allow the noodles to absorb the sauce. Ensure noodles are well coated.
9. Crack 2 large eggs directly into the bowl. Cook 2 min / 90°C / Speed 1 (Reverse), allowing the eggs to scramble and cook amongst the noodles and vegetables. Scrape down the sides if needed.
10. Add 150 g bean sprouts and the green parts of the 4 sliced spring onions. Mix 30 sec / 90°C / Speed 1 (Reverse) to combine gently without overcooking the sprouts.
11. Serve immediately, garnished with chopped roasted peanuts, fresh coriander (if using), and lime wedges.

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