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 flat rice noodles (Pad Thai noodles); 2 shallots, peeled; 3 cloves garlic, peeled; 30 g vegetable oil; 200 g firm tofu, pressed and cubed (approx. 2 cm); 100 g carrots, julienned or thinly sliced; 100 g bean sprouts; 50 g spring onions, white and green parts separated, sliced; 50 g roasted peanuts, roughly chopped, for garnish; 1 lime, cut into wedges, for serving; Fresh coriander, for garnish (optional); For the Pad Thai Sauce:; 50 g tamarind paste (seedless); 70 g brown sugar; 60 g soy sauce (or tamari for gluten-free); 30 g lime juice (approx. 1 lime); 1 tsp sriracha or 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

200 g flat rice noodles (Pad Thai noodles)
2 shallots, peeled
3 cloves garlic, peeled
30 g vegetable oil
200 g firm tofu, pressed and cubed (approx. 2 cm)
100 g carrots, julienned or thinly sliced
100 g bean sprouts
50 g spring onions, white and green parts separated, sliced
50 g roasted peanuts, roughly chopped, for garnish
1 lime, cut into wedges, for serving
Fresh coriander, for garnish (optional)
For the Pad Thai Sauce:
50 g tamarind paste (seedless)
70 g brown sugar
60 g soy sauce (or tamari for gluten-free)
30 g lime juice (approx. 1 lime)
1 tsp sriracha or chilli flakes (adjust to taste)
50 g water

Instructions

Place rice noodles in a large bowl and cover with hot tap water. Let them soak for 15-20 minutes, or according to package instructions, until pliable but still firm. Drain well and set aside.
Add shallots and garlic to the clean Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Add vegetable oil. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for some evaporation.
Add tamarind paste, brown sugar, soy sauce, lime juice, sriracha, and water to the bowl. Cook 8 min / 98°C / Speed 2 (Reverse). Remove the simmering basket and set aside.
Add cubed tofu and julienned carrots to the bowl. Cook 5 min / 100°C / Speed 1 (Reverse).
Add the drained rice noodles, bean sprouts, and the white parts of the sliced spring onions to the bowl. Gently combine 2 min / 90°C / Speed 1 (Reverse). Use the spatula to assist if needed, ensuring everything is well coated with the sauce.
Transfer the Pad Thai to a serving platter. Garnish with the green parts of the spring onions, chopped roasted peanuts, fresh coriander (if using), and lime wedges. Serve immediately.

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