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 diced into 1.5 cm cubes; 30 g peanut oil (or other neutral oil), plus extra for sautéing; 2 shallots, peeled and halved; 3 cloves garlic, peeled; 60 g tamarind paste; 80 g brown sugar; 60 g soy sauce (or tamari for gluten-free); 30 g fresh lime juice; 1/2 - 1 tsp chili flakes (or to taste); 100 g water (plus more if needed); 100 g bean sprouts, plus extra for garnish; 2 spring onions, green part thinly sliced, plus extra for garnish; 50 g roasted peanuts, roughly chopped, plus extra for garnish; Lime wedges, for serving

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 diced into 1.5 cm cubes
30 g peanut oil (or other neutral oil), plus extra for sautéing
2 shallots, peeled and halved
3 cloves garlic, peeled
60 g tamarind paste
80 g brown sugar
60 g soy sauce (or tamari for gluten-free)
30 g fresh lime juice
1/2 - 1 tsp chili flakes (or to taste)
100 g water (plus more if needed)
100 g bean sprouts, plus extra for garnish
2 spring onions, green part thinly sliced, plus extra for garnish
50 g roasted peanuts, roughly chopped, plus extra for garnish
Lime wedges, for serving

Instructions

Place 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 and set aside.
Add 30 g peanut oil to the Thermomix bowl. Add the diced tofu. Sauté 10 min / 120°C / Speed 1 (Reverse). Remove tofu from the bowl and set aside. There should be some oil remaining in the bowl.
Add shallots and garlic to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
Sauté shallots and garlic 3 min / 120°C / Speed 1 (Reverse).
Add tamarind paste, brown sugar, soy sauce, lime juice, chili flakes, and 100 g water to the bowl. Cook 3 min / 95°C / Speed 2 (Reverse).
Insert the butterfly whisk. Add the soaked and drained rice noodles to the bowl. Cook 8-10 min / 95°C / Speed 2 (Reverse), or until noodles are tender but still have a slight bite. If the mixture seems too dry, add an additional 20-50 g water through the lid opening.
Pause the machine, scrape down the sides and bottom of the bowl. Check the consistency and noodle tenderness. Continue cooking for another 2-3 minutes if needed.
Add the sautéed tofu, 100 g bean sprouts, 2 sliced spring onions, and 50 g chopped peanuts to the bowl. Gently mix 1 min / 90°C / Speed 1 (Reverse).
Serve immediately, garnished with extra bean sprouts, spring onions, chopped peanuts, and lime wedges.

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