Vegetarian Pad Thai with Tofu

Name: Vegetarian Pad Thai with Tofu
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 300 g firm tofu, pressed and cubed (approx. 1.5-2 cm); 50 g roasted peanuts, unsalted; 2 cloves garlic; 2 shallots (approx. 80-100 g); 30 g neutral oil (e.g., rice bran, canola); 100 g bean sprouts; 50 g fresh chives, cut into 3-4 cm lengths; 1-2 limes, cut into wedges for serving; 60 g tamarind paste (ready-made or block dissolved in 50g hot water); 80 g brown sugar (or palm sugar); 60 g soy sauce (or tamari for gluten-free); 20 g rice vinegar; 10 g sriracha or 1/2 tsp chilli flakes (adjust to taste); 50 g water (if using concentrated tamarind paste block)

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
300 g firm tofu, pressed and cubed (approx. 1.5-2 cm)
50 g roasted peanuts, unsalted
2 cloves garlic
2 shallots (approx. 80-100 g)
30 g neutral oil (e.g., rice bran, canola)
100 g bean sprouts
50 g fresh chives, cut into 3-4 cm lengths
1-2 limes, cut into wedges for serving
60 g tamarind paste (ready-made or block dissolved in 50g hot water)
80 g brown sugar (or palm sugar)
60 g soy sauce (or tamari for gluten-free)
20 g rice vinegar
10 g sriracha or 1/2 tsp chilli flakes (adjust to taste)
50 g water (if using concentrated tamarind paste block)

Instructions

Place dried flat rice noodles in a large bowl and cover with hot water. Let them soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain and set aside.
Add 50 g roasted peanuts to the Thermomix bowl. Chop 3 sec / Speed 5. Transfer to a small bowl and set aside.
Add 2 cloves garlic and 2 shallots to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 30 g neutral oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter and allow for slight evaporation.
Add 60 g tamarind paste, 80 g brown sugar, 60 g soy sauce, 20 g rice vinegar, 10 g sriracha (or chilli flakes), and 50 g water (if using tamarind block) to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse). Remove measuring cup and place simmering basket on lid.
Insert the butterfly whisk. Add the drained rice noodles and 300 g cubed tofu to the bowl. Cook 8-10 min / 90°C / Speed 2 (Reverse), or until noodles are cooked through and have absorbed most of the sauce. The mixture should be gently churning. Pause and scrape down sides and bottom after 4 minutes, check thickness, and adjust liquid if needed.
Add 100 g bean sprouts and 50 g fresh chives to the bowl. Cook 1 min / 90°C / Speed 1 (Reverse) to gently combine and warm through. Do not overcook the sprouts.
Transfer the Pad Thai to a serving platter. Garnish with the chopped peanuts and serve immediately with lime wedges on the side.

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