Vegetarian Pad Thai with Tofu
Thermomix recipe: Vegetarian Pad Thai with Tofu. Ready in 40 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
- 2 cloves garlic
- 2 medium shallots, peeled
- 30 g vegetable oil
- 80 g brown sugar
- 40 g tamarind paste
- 60 g tamari (or soy sauce for non-GF)
- 20 g rice vinegar
- 10 g sriracha (adjust to taste)
- 50 g water
- 150 g fresh bean sprouts
- 3-4 spring onions, chopped into 2-3 cm pieces
- 20 g fresh chives, chopped
- 50 g roasted peanuts, crushed
- 1-2 limes, cut into wedges for serving
Instructions
- Place the dried rice noodles in a large bowl and cover with hot water. Let them soak for 20-30 minutes, or until pliable but still firm. Drain well and set aside.
- While noodles are soaking, press the firm tofu to remove excess water. Dice the tofu into 1-2 cm cubes. In a separate pan, heat a little oil over medium-high heat and pan-fry the tofu until golden brown and slightly crispy on all sides. Set aside.
- Add garlic cloves and peeled shallots to the clean Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of the bowl.
- Add 30 g vegetable oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove measuring cup and place simmering basket on lid to prevent splatter and allow some evaporation.
- Add 50 g water, 80 g brown sugar, 40 g tamarind paste, 60 g tamari, 20 g rice vinegar, and 10 g sriracha to the bowl. Cook 5 min / 95°C / Speed 2 (Reverse). Remove measuring cup and place simmering basket on lid.
- Insert the butterfly whisk. Add the drained, soaked rice noodles to the bowl. Cook 8-12 min / 90°C / Speed 2 (Reverse), or until noodles are tender but still have a slight bite. Cooking time will vary depending on noodle thickness and pre-soaking. Pause halfway through (after 4-6 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring even cooking and preventing sticking. Check consistency and add a splash more water if needed.
- Add the pan-fried tofu, 150 g bean sprouts, 3-4 chopped spring onions, and 20 g chopped chives to the bowl. Cook 2 min / 90°C / Speed 1 (Reverse) to warm through and combine gently. Remove butterfly whisk.
- Add 50 g crushed roasted peanuts and the juice of half a lime to the bowl. Mix 30 sec / Speed 1 (Reverse).
- Transfer the Pad Thai immediately to serving plates. Garnish with additional crushed peanuts, fresh lime wedges, and extra chives or spring onions if desired. Serve hot.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.