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 (Pad Thai style); 300 g firm or extra-firm tofu, pressed, cubed, and pan-fried until golden; 50 g roasted peanuts, unsalted; 2 shallots (approx. 80 g), peeled and halved; 2 cloves garlic, peeled; 30 g vegetable oil; 1 carrot (approx. 100 g), julienned or thinly sliced; 150 g bean sprouts, divided; 30 g fresh chives or spring onion greens, chopped into 2-3 cm pieces; 1 lime, cut into wedges for serving; Fresh cilantro, for garnish; 60 g tamarind paste (seedless); 50 g brown sugar; 40 g soy sauce (use tamari for gluten-free option); 15 g rice vinegar; 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

200 g dried flat rice noodles (Pad Thai style)
300 g firm or extra-firm tofu, pressed, cubed, and pan-fried until golden
50 g roasted peanuts, unsalted
2 shallots (approx. 80 g), peeled and halved
2 cloves garlic, peeled
30 g vegetable oil
1 carrot (approx. 100 g), julienned or thinly sliced
150 g bean sprouts, divided
30 g fresh chives or spring onion greens, chopped into 2-3 cm pieces
1 lime, cut into wedges for serving
Fresh cilantro, for garnish
60 g tamarind paste (seedless)
50 g brown sugar
40 g soy sauce (use tamari for gluten-free option)
15 g rice vinegar
50 g water

Instructions

Place the dried rice noodles in a large bowl and cover with hot water. Let them soak according to package instructions (usually 10-15 minutes) until pliable but still firm. Drain and set aside. Ensure your pressed and cubed tofu is pan-fried until golden brown, or use pre-fried tofu.
Add 50 g roasted peanuts to a clean, dry Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Without cleaning the bowl, add 2 shallots and 2 cloves garlic. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
Add 30 g vegetable oil. Sauté 5 min / 120°C / Speed 1. Scrape down the sides of the bowl.
Add 1 julienned carrot to the bowl. Sauté 3 min / 120°C / Speed 1 (Reverse).
Add 60 g tamarind paste, 50 g brown sugar, 40 g soy sauce, 15 g rice vinegar, and 50 g water to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse), placing the simmering basket on the lid instead of the measuring cup to allow for evaporation.
Insert the butterfly whisk. Add the soaked and drained rice noodles to the bowl. Cook 3 min / 90°C / Speed 1 (Reverse), ensuring the noodles are gently coated with the sauce. Pause and scrape down the sides if needed.
Add the pan-fried tofu, 100 g bean sprouts (reserve 50 g for garnish), and 30 g chopped chives/spring onion. Cook 2 min / 90°C / Speed 1 (Reverse).
Transfer the Pad Thai to a large serving platter. Garnish with the reserved 50 g bean sprouts, chopped peanuts, fresh cilantro, and lime wedges. Serve immediately.

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