Vegetarian Pad Thai with Tofu

Name: Vegetarian Pad Thai with Tofu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 200 g dried flat rice noodles; 200 g firm tofu, pressed and cubed; 30 g vegetable oil; 2 cloves garlic; 2 medium shallots; 2 large eggs (optional, for ovo-vegetarians); 70 g tamarind paste; 60 g brown sugar; 40 g soy sauce (or tamari for gluten-free); 50 g water (for sauce); 10 g sriracha or chilli flakes (optional, for spice); 1000 g water (for steaming noodles); 80 g fresh bean sprouts; 50 g garlic chives, chopped into 2-3 cm lengths; 50 g roasted peanuts, coarsely chopped; 1 lime, cut into wedges, for serving

Thermomix recipe: Vegetarian Pad Thai with Tofu. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g dried flat rice noodles
200 g firm tofu, pressed and cubed
30 g vegetable oil
2 cloves garlic
2 medium shallots
2 large eggs (optional, for ovo-vegetarians)
70 g tamarind paste
60 g brown sugar
40 g soy sauce (or tamari for gluten-free)
50 g water (for sauce)
10 g sriracha or chilli flakes (optional, for spice)
1000 g water (for steaming noodles)
80 g fresh bean sprouts
50 g garlic chives, chopped into 2-3 cm lengths
50 g roasted peanuts, coarsely chopped
1 lime, cut into wedges, for serving

Instructions

Soak the dried rice noodles in hot water for 10-15 minutes, or until pliable but still firm. Drain well and set aside.
Press the firm tofu to remove excess water, then cut it into 1.5 cm cubes. Coarsely chop the roasted peanuts. Slice the garlic chives into 2-3 cm lengths. Cut the lime into wedges for garnish.
Add garlic and shallots to the Thermomix bowl. Chop 3 sec/Speed 5. Scrape down the sides of the bowl with the spatula.
Add 30 g vegetable oil to the bowl. Sauté 5 min/120°C/Speed 1. Remove and set aside.
Add the pressed and cubed tofu to the bowl. Sauté 8 min/120°C/Speed 1 (Reverse). For crispier tofu, you may pan-fry or air-fry it separately. Remove tofu and set aside with the sautéed aromatics.
If using eggs, add 2 eggs to the bowl. Scramble 2 min/90°C/Speed 2. Remove and set aside with the tofu and aromatics.
Add tamarind paste (70 g), brown sugar (60 g), soy sauce (40 g), water (50 g), and sriracha (10 g, optional) to the clean Thermomix bowl. Cook 5 min/95°C/Speed 2. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for evaporation. Pour the prepared sauce into a separate bowl and set aside. Clean the Thermomix bowl.
Add 1000 g water to the clean Thermomix bowl. Place the soaked and drained noodles into the Varoma dish, ensuring they are spread out and not clumped. Place the Varoma on top of the bowl.
Steam the noodles 8-10 min/Varoma/Speed 2. Check the noodles for doneness; they should be tender but still have a slight bite. Adjust time if needed. Remove the Varoma and drain the noodles. Discard the water from the bowl.
Return the steamed noodles, sautéed tofu, scrambled eggs (if using), bean sprouts (80 g), and half of the chopped chives (25 g) to the clean Thermomix bowl. Pour the prepared Pad Thai sauce over the ingredients. Mix gently 1 min/90°C/Speed 1 (Reverse).
Pause, scrape down the sides and bottom of the bowl with the spatula. Mix for another 30 sec/90°C/Speed 1 (Reverse) to ensure everything is well combined and heated through.
Transfer the Pad Thai to serving plates. Garnish with the remaining chives, chopped peanuts, and lime wedges. Serve immediately.

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