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 (about 5 mm wide); 300 g firm tofu, pressed and cut into 2 cm cubes; 20 g vegetable oil (for pan-frying tofu); 2 cloves garlic, peeled; 2 shallots, peeled; 30 g vegetable oil (for Thermomix); 2 large eggs; 60 g tamarind paste; 60 g light soy sauce (or tamari for gluten-free); 80 g brown sugar; 50 g water; 30 g fresh lime juice; 150 g fresh bean sprouts, plus extra for serving; 30 g spring onions, chopped (green parts only), plus extra for serving; 50 g roasted peanuts, roughly chopped (optional, for garnish); Lime wedges, for serving; Chilli flakes, to taste (optional)

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 (about 5 mm wide)
300 g firm tofu, pressed and cut into 2 cm cubes
20 g vegetable oil (for pan-frying tofu)
2 cloves garlic, peeled
2 shallots, peeled
30 g vegetable oil (for Thermomix)
2 large eggs
60 g tamarind paste
60 g light soy sauce (or tamari for gluten-free)
80 g brown sugar
50 g water
30 g fresh lime juice
150 g fresh bean sprouts, plus extra for serving
30 g spring onions, chopped (green parts only), plus extra for serving
50 g roasted peanuts, roughly chopped (optional, for garnish)
Lime wedges, for serving
Chilli flakes, to taste (optional)

Instructions

Place dried rice noodles in a large bowl. Cover with hot tap water and let soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
While noodles soak, press the firm tofu to remove excess water. Cut into 2 cm cubes. Heat 20 g vegetable oil in a large non-stick pan over medium-high heat. Pan-fry tofu cubes until golden brown and crispy on all sides. Set aside on paper towels to drain.
Add garlic and shallots to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
Add 30 g vegetable oil to the bowl. Sauté 3 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter.
Add eggs to the bowl. Scramble 2 min / 90°C / Speed 2. Use the spatula to break up any large pieces if necessary. Set aside the scrambled egg mixture with the sautéed garlic and shallots.
Without cleaning the bowl, add tamarind paste, soy sauce, brown sugar, 50 g water, and lime juice. Cook 5 min / 95°C / Speed 2 (Reverse). Remove measuring cup and place simmering basket on lid to allow for some evaporation.
Insert butterfly whisk. Add the drained rice noodles, the pan-fried tofu, the scrambled egg mixture, and 150 g bean sprouts to the bowl. Gently mix 2 min / 90°C / Speed 2 (Reverse). Ensure all ingredients are well combined and coated with the sauce.
Pause and scrape down the sides and bottom of the bowl with the spatula. Check consistency and adjust liquid if needed (add a tablespoon of water if too dry). Continue mixing 1 min / 90°C / Speed 2 (Reverse).
Add 30 g chopped spring onions. Mix 30 sec / 90°C / Speed 1 (Reverse) to gently combine.
Serve immediately, garnished with extra fresh bean sprouts, chopped spring onions, roasted peanuts (if using), lime wedges, and chilli flakes to taste.

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