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 flat rice noodles (Pad Thai noodles)
• 400 g firm tofu, pressed and cut into 1.5 cm cubes
• 30 g vegetable oil, plus extra for serving if desired
• 50 g roasted peanuts, unsalted
• 2 cloves garlic
• 1-2 shallots (approx. 50 g)
• 50 g tamarind paste
• 40 g brown sugar
• 40 g soy sauce or tamari (for gluten-free)
• 20 g fresh lime juice
• 1 tsp chili flakes (optional, adjust to taste)
• 1 medium carrot, julienned or thinly sliced
• 4 spring onions, white and green parts separated, thinly sliced
• 150 g fresh bean sprouts, plus extra for serving
• Fresh coriander, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Place 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.
2. Add 30 g vegetable oil to the mixing bowl. Add the pressed and cubed tofu. Sauté 10 min / 120°C / Speed 1 / Reverse. Transfer tofu to a plate and set aside. It will be lightly browned, not crispy.
3. Add peanuts to the clean mixing bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
4. Add garlic and shallots to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
5. Add 10 g vegetable oil (if needed, if bowl is dry) to the mixing bowl. Sauté 3 min / 120°C / Speed 1. Scrape down the sides of the bowl.
6. Add tamarind paste, brown sugar, soy sauce, lime juice, and chili flakes (if using) to the mixing bowl. Cook 3 min / 90°C / Speed 2 / Reverse, with the simmering basket on the lid instead of the measuring cup to allow for some evaporation.
7. Add julienned carrot and the white parts of the spring onions to the mixing bowl. Cook 2 min / 90°C / Speed 1 / Reverse.
8. Add the drained rice noodles and 100 g of the fresh bean sprouts to the mixing bowl. Cook 5-7 min / 90°C / Speed 2 / Reverse, or until noodles are tender but still have a slight bite. Pause halfway through (after 3-4 minutes) to scrape down the sides of the bowl and gently loosen the noodles with the spatula.
9. Add the green parts of the spring onions and half of the chopped peanuts to the mixing bowl. Mix 30 sec / 90°C / Speed 1 / Reverse.
10. Transfer the Pad Thai to serving plates. Garnish with the remaining chopped peanuts, fresh coriander, extra bean sprouts, and lime wedges. Serve immediately.

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