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

• 250 g medium flat rice stick noodles
• 400 g firm or extra-firm tofu, pressed and diced into 1.5 cm cubes
• 30 g peanut oil (for Thermomix sauté)
• 20 g peanut oil (for pan-frying tofu, optional)
• 3 cloves garlic, peeled
• 2 shallots, peeled and halved
• 1 small red chili, deseeded (optional, for heat)
• 60 g palm sugar, roughly chopped (or light brown sugar)
• 35 g tamarind paste
• 45 g soy sauce (or tamari for gluten-free)
• 15 g rice vinegar
• 70 g water
• 1 medium carrot, julienned or thinly sliced
• 100 g fresh bean sprouts
• 50 g garlic chives or spring onions, cut into 3 cm lengths
• 2 large eggs, lightly beaten (optional, for vegetarian, not vegan)
• 50 g roasted peanuts, roughly chopped, for garnish
• 1-2 limes, cut into wedges, for serving
• Fresh coriander leaves, for garnish

Instructions

1. Place rice stick noodles in a large bowl and cover with hot tap water. Let them soak for 15-20 minutes, or until pliable but still firm. Drain well using a simmering basket or colander and set aside.
2. While noodles soak, press the tofu to remove excess water. Dice into 1.5 cm cubes. For best texture, pan-fry the tofu in 20 g peanut oil over medium-high heat until golden brown and slightly crispy, then set aside. Alternatively, air-fry or bake until golden.
3. Add garlic, shallots, and red chili (if using) to the clean Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
4. Add 30 g peanut oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for slight evaporation.
5. Add palm sugar, tamarind paste, soy sauce, rice vinegar, and water to the bowl. Cook 3 min / 90°C / Speed 2 to dissolve the sugar and combine the sauce. Remove the simmering basket and insert the measuring cup.
6. Add the julienned carrot to the bowl. Cook 2 min / 90°C / Speed 1 / Reverse.
7. Insert the butterfly whisk. Add the drained rice noodles and the pre-cooked tofu to the bowl. Cook 3 min / 90°C / Speed 1 / Reverse, ensuring the noodles are evenly coated with the sauce. Pause halfway through to scrape down the sides and bottom of the bowl if needed, ensuring no sticking.
8. If using eggs: In a separate pan, quickly scramble the beaten eggs until just set, then roughly chop and set aside.
9. Add the bean sprouts and garlic chives (or spring onions) to the bowl. Cook 1 min / 90°C / Speed 1 / Reverse. Add the scrambled eggs (if using) and gently mix for 30 sec / 90°C / Speed 1 / Reverse to combine.
10. Serve the Pad Thai immediately, garnished with chopped roasted peanuts, fresh coriander, and lime wedges on the side.

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