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: 250 g dried flat rice noodles; 300 g firm or extra-firm tofu, pressed and cubed; 30 g peanut oil (or other neutral oil), plus extra for pan-frying tofu; 3 cloves garlic, peeled; 2 shallots, peeled; 100 g carrot, cut into thin matchsticks; 100 g red bell pepper, thinly sliced; 3 spring onions, white and green parts separated, chopped; 100 g fresh bean sprouts; 50 g roasted peanuts, roughly chopped, plus extra for garnish; 2 limes, 1 juiced, 1 cut into wedges for serving; For the Pad Thai Sauce:; 50 g tamarind paste (seedless); 60 g light soy sauce (or tamari for gluten-free); 60 g brown sugar; 30 g fresh lime juice; 5 g sriracha or 1/2 tsp dried chilli flakes (adjust to taste); 50 g water

Thermomix recipe: Vegetarian Pad Thai with Tofu. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

250 g dried flat rice noodles
300 g firm or extra-firm tofu, pressed and cubed
30 g peanut oil (or other neutral oil), plus extra for pan-frying tofu
3 cloves garlic, peeled
2 shallots, peeled
100 g carrot, cut into thin matchsticks
100 g red bell pepper, thinly sliced
3 spring onions, white and green parts separated, chopped
100 g fresh bean sprouts
50 g roasted peanuts, roughly chopped, plus extra for garnish
2 limes, 1 juiced, 1 cut into wedges for serving
For the Pad Thai Sauce:
50 g tamarind paste (seedless)
60 g light soy sauce (or tamari for gluten-free)
60 g brown sugar
30 g fresh lime juice
5 g sriracha or 1/2 tsp dried chilli flakes (adjust to taste)
50 g water

Instructions

Place dried 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 well and set aside.
While noodles soak, heat a little oil in a frying pan over medium-high heat. Add cubed tofu and pan-fry until golden brown and slightly crispy on all sides. Remove from pan and set aside.
Add garlic and shallots to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Add 30 g peanut oil to the bowl. Sauté 5 min / 120°C / Speed 1. Scrape down sides of bowl.
Add tamarind paste, soy sauce, brown sugar, 30 g lime juice, sriracha (or chilli flakes), and 50 g water to the bowl. Cook 5 min / 95°C / Speed 2. Remove measuring cup and place simmering basket on lid to prevent splatter and allow some evaporation.
Add carrots, red bell pepper, and the white parts of the chopped spring onions to the bowl. Cook 3 min / 90°C / Reverse / Speed 1. Pause and scrape down sides of bowl to ensure even cooking.
Add the drained rice noodles and the pan-fried tofu to the bowl. Mix 3 min / 90°C / Reverse / Speed 2, ensuring noodles are well coated with the sauce. If mixture seems too thick, add a tablespoon or two of water.
Add bean sprouts, the green parts of the spring onions, and 50 g chopped roasted peanuts to the bowl. Mix 1 min / 90°C / Reverse / Speed 1 to combine without overcooking the fresh ingredients.
Serve immediately, garnished with extra chopped peanuts and fresh lime wedges.

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