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 (Pad Thai noodles); 200 g firm or extra-firm tofu, pressed and cubed; 30 g roasted peanuts, unsalted; 2 shallots, peeled; 3 cloves garlic, peeled; 30 g neutral oil (e.g., sunflower, canola); 60 g tamarind paste; 60 g light soy sauce (or tamari for gluten-free); 50 g brown sugar; 30 g fresh lime juice; 5 g sriracha or chilli flakes (adjust to taste); 150 g fresh bean sprouts; 3 spring onions, green parts sliced into 3 cm lengths; Fresh chives, chopped, for garnish; Lime wedges, for serving

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 (Pad Thai noodles)
200 g firm or extra-firm tofu, pressed and cubed
30 g roasted peanuts, unsalted
2 shallots, peeled
3 cloves garlic, peeled
30 g neutral oil (e.g., sunflower, canola)
60 g tamarind paste
60 g light soy sauce (or tamari for gluten-free)
50 g brown sugar
30 g fresh lime juice
5 g sriracha or chilli flakes (adjust to taste)
150 g fresh bean sprouts
3 spring onions, green parts sliced into 3 cm lengths
Fresh chives, chopped, for garnish
Lime wedges, for serving

Instructions

Prepare the rice noodles according to package instructions, usually by soaking in hot water for 10-15 minutes until al dente, or boiling briefly. Drain well and set aside.
Heat a non-stick pan with a little oil over medium-high heat. Pan-fry the pressed and cubed tofu until golden brown and slightly crispy on all sides. Set aside.
Add roasted peanuts to the Thermomix bowl. Chop 3 sec / Speed 6. Transfer to a small bowl and set aside.
Add shallots and garlic to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
Add 30 g oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow some evaporation.
Add tamarind paste, soy sauce, brown sugar, lime juice, and sriracha (or chilli flakes) to the bowl. Cook 3 min / 90°C / Speed 2 (Reverse). Remove the measuring cup and place the simmering basket on the lid.
Add the prepared rice noodles and pan-fried tofu to the bowl. Gently mix 2 min / 90°C / Speed 1 (Reverse) using the butterfly whisk if desired, or use the spatula to assist mixing.
Add the bean sprouts and sliced spring onions to the bowl. Mix gently 1 min / 90°C / Speed 1 (Reverse) to combine and warm through. Ensure all ingredients are well incorporated without overmixing.
Serve immediately, garnished with the chopped peanuts, fresh chives, and lime wedges on the side.

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