Vegetarian Pad Thai with Tofu

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 (approx. 5mm wide)
• 300 g firm tofu, pressed and cut into 1.5 cm cubes
• 30 g vegetable oil, divided
• 2 cloves garlic, peeled
• 1 shallot, peeled and halved
• 50 g roasted peanuts, unsalted
• 100 g bean sprouts
• 50 g fresh chives, cut into 2-3 cm pieces
• 1 lime, cut into wedges, for serving
• Optional: 1 red chilli, thinly sliced, for garnish
• Optional: 1 carrot, julienned (for extra vegetables)
• Optional: 20 g water or vegetable stock (if noodles are too dry)

Instructions

1. Place rice noodles in a large bowl and cover with hot tap water. Let them soak for 15-20 minutes, or until pliable but still firm. Drain well and set aside.
2. Place 20 g vegetable oil in the Thermomix bowl. Add the pressed and cubed tofu. Sauté for 8 min / 120°C / Speed 1 (Reverse). For a crispier texture, pan-fry the tofu separately until golden brown. Remove tofu from the bowl and set aside.
3. Add peanuts to a clean, dry Thermomix bowl. Chop 3 sec / Speed 5. Transfer to a small bowl and set aside.
4. Add garlic and shallot to the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
5. Add 10 g vegetable oil to the bowl. Sauté for 3 min / 120°C / Speed 1. If using julienned carrots, add them now and sauté for an additional 2 minutes.
6. Add tamarind paste, brown sugar, soy sauce, and sriracha to the bowl. Cook for 3 min / 90°C / Speed 2. Remove measuring cup and place simmering basket on lid to prevent splatter and allow slight evaporation.
7. Add the drained rice noodles and the sautéed tofu to the bowl. If the mixture appears too dry, add 20 g water or vegetable stock. Cook for 8 min / 90°C / Speed 2 (Reverse).
8. Pause, scrape down the sides and bottom of the bowl with the spatula to ensure even cooking and prevent sticking. Check the noodle texture; they should be tender but still have a slight bite. Adjust liquid if needed.
9. Continue cooking for another 2 min / 90°C / Speed 2 (Reverse).
10. Add bean sprouts, chives, and half of the chopped peanuts to the bowl. Cook for 1 min / 90°C / Speed 1 (Reverse) to warm through and combine.
11. Transfer the Pad Thai to a serving platter. Garnish with the remaining chopped peanuts, fresh lime wedges, and optional sliced red chilli. Serve immediately.

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