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 vegetable oil
• 2 shallots, peeled and halved
• 3 cloves garlic, peeled
• 300 g firm tofu, pressed and cut into 1.5 cm cubes
• 100 g carrots, julienned or finely sliced
• 100 g bean sprouts
• 50 g chives, cut into 3 cm pieces
• 50 g roasted peanuts, roughly chopped, for garnish
• 2 limes, cut into wedges, for serving
• Fresh coriander or extra chives, for garnish
• For the Pad Thai Sauce:
• 50 g tamarind paste (seedless)
• 60 g brown sugar
• 60 g soy sauce (or tamari for gluten-free)
• 20 g rice vinegar
• 10 g sriracha or chilli sauce (optional, adjust to taste)
• 50 g water

Instructions

1. Place the dried rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
2. Add tamarind paste, brown sugar, soy sauce, rice vinegar, sriracha (if using), and water for the sauce into the Thermomix bowl. Mix 10 sec / Speed 4. Set the sauce aside in a separate bowl.
3. Add shallots and garlic to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
4. Add 20 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to allow for evaporation.
5. Add the pressed and cubed tofu to the bowl. Sauté 8 min / 120°C / Speed 1 / Reverse. For crispier tofu, consider pan-frying separately and adding later.
6. Add the julienned carrots to the bowl. Sauté 3 min / 120°C / Speed 1 / Reverse.
7. Add the drained rice noodles and the prepared Pad Thai sauce to the bowl. Cook 8 min / 95°C / Speed 2 / Reverse. Remove the measuring cup and place the simmering basket on the lid.
8. Pause, scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the noodle texture; if still too firm, add 20-30 g water and cook for another 2-3 minutes at the same settings.
9. Add the bean sprouts and chives to the bowl. Cook 2 min / 90°C / Speed 2 / Reverse.
10. Finish by cooking 1 min / 90°C / Speed 1 / Reverse to settle the mixture and prevent sticking.
11. Transfer the Pad Thai to a large serving platter. Garnish generously with chopped roasted peanuts, fresh coriander or extra chives, and serve immediately with lime wedges on the side.

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