Who needs egg when you can have a crispy tofu smash? Sautéed with a sensational rub, basmati, and edamame beans, and jumbled with sesame seeds, pickled ginger, and shimejis marinated in tamari and sesame oil. Prepare your taste buds for a knockout blow!
Ka-Pow Mushroom Fried Rice
Ka-Pow Mushroom Fried Rice
with crispy smashed tofu, shimeji mushrooms & That Mayo’s vegan mayo
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Edamame Beans
- Ka-Pow Sauce
- NOMU Oriental Rub
- Ong's Sweet Chilli Sauce
- Pickled Ginger
- Shimeji Mushrooms
- Spring Onion
- Spring Onions
- That Mayo (Vegan)
- Tofu
- White Basmati Rice
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 200ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed.
GOLDEN SEEDS & GINGER MAYO
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. In a small bowl, combine the mayo with ½ of the diced pickled ginger (or to taste). Set aside for serving.
TANGY SHIMEJIS
Trim a thin slice off the base of the mushrooms and discard. Separate the mushroom stalks. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the mushrooms for 1-2 minutes until golden brown, shifting occasionally. Stir in the ka-pow sauce, the pickled ginger liquid, and 15ml of water. Bring to a simmer and cook for about a minute. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.
A LITTLE MORE PREP
When the rice has finished boiling, remove from the heat. Set aside with the lid on to steam for 10 minutes until cooked and tender. On completion, drain if necessary and fluff up with a fork. Use the fork to roughly mash the drained tofu until it resembles the texture of scrambled egg. Drain the mushrooms (reserving the sauce for step 5), replace the plate, and set aside for serving.
GET WOKKING
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 3-4 minutes until it begins to crisp and brown, shifting constantly. Mix in the Oriental Rub and the white spring onion slices. Fry for 1-2 minutes until fragrant, continuing to shift. Remove ¼ of the tofu mixture from the pan and set aside for serving. Toss through the cooked rice and ¾ of the edamame beans until combined. Stir in ¾ of the sweet chilli sauce, the remaining pickled ginger, and the reserved mushroom sauce. Remove the pan from the heat.
TIME TO MUNCH!
Serve up a bowl of tofu fried rice. Scatter with the mushrooms, remaining edamame beans, reserved tofu, toasted seeds, and green spring onion slices. Drizzle over the rest of the sweet chilli sauce and serve with a hearty dollop of ginger mayo. Dig in!
White Basmati Rice - 75ml
White Sesame Seeds - 5ml
That Mayo (Vegan) - 15ml
Pickled Ginger - 20g
Shimeji Mushrooms - 65g
Ka-Pow Sauce - 37,5ml
Tofu - 110g
NOMU Oriental Rub - 7,5ml
Spring Onion - 1
Edamame Beans - 50g
Ong's Sweet Chilli Sauce - 20ml
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed.
GOLDEN SEEDS & GINGER MAYO
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. In a small bowl, combine the mayo with ½ of the diced pickled ginger (or to taste). Set aside for serving.
TANGY SHIMEJIS
Trim a thin slice off the base of the mushrooms and discard. Separate the mushroom stalks. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the mushrooms for 2-3 minutes until golden brown, shifting occasionally. Stir in the ka-pow sauce, the pickled ginger liquid, and 30ml of water. Bring to a simmer and cook for about a minute. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.
A LITTLE MORE PREP
When the rice has finished boiling, remove from the heat. Set aside with the lid on to steam for 10 minutes until cooked and tender. On completion, drain if necessary and fluff up with a fork. Use the fork to roughly mash the drained tofu until it resembles the texture of scrambled egg. Drain the mushrooms (reserving the sauce for step 5), replace the plate, and set aside for serving.
GET WOKKING
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 3-5 minutes until it begins to crisp and brown, shifting constantly. Mix in the Oriental Rub and the white spring onion slices. Fry for 1-2 minutes until fragrant, continuing to shift. Remove ¼ of the tofu mixture from the pan and set aside for serving. Toss through the cooked rice and ¾ of the edamame beans until combined. Stir in ¾ of the sweet chilli sauce, the remaining pickled ginger, and the reserved mushroom sauce. Remove the pan from the heat.
TIME TO MUNCH!
Serve up some bowls of tofu fried rice. Scatter with the mushrooms, remaining edamame beans, reserved tofu, toasted seeds, and green spring onion slices. Drizzle over the rest of the sweet chilli sauce and serve with a hearty dollop of ginger mayo. Dig in!
White Basmati Rice - 150ml
White Sesame Seeds - 10ml
That Mayo (Vegan) - 30ml
Pickled Ginger - 40g
Shimeji Mushrooms - 125g
Ka-Pow Sauce - 75ml
Tofu - 220g
NOMU Oriental Rub - 15ml
Spring Onions - 2
Edamame Beans - 100g
Ong's Sweet Chilli Sauce - 40ml
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 400ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed.
GOLDEN SEEDS & GINGER MAYO
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. In a small bowl, combine the mayo with ½ of the diced pickled ginger (or to taste). Set aside for serving.
TANGY SHIMEJIS
Trim a thin slice off the base of the mushrooms and discard. Separate the mushroom stalks. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the mushrooms for 2-3 minutes until golden brown, shifting occasionally. Stir in the ka-pow sauce, the pickled ginger liquid, and 30ml of water. Bring to a simmer and cook for about a minute. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.
A LITTLE MORE PREP
When the rice has finished boiling, remove from the heat. Set aside with the lid on to steam for 10 minutes until cooked and tender. On completion, drain if necessary and fluff up with a fork. Use the fork to roughly mash the drained tofu until it resembles the texture of scrambled egg. Drain the mushrooms (reserving the sauce for step 5), replace the plate, and set aside for serving.
GET WOKKING
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 3-5 minutes until it begins to crisp and brown, shifting constantly. Mix in the Oriental Rub and the white spring onion slices. Fry for 1-2 minutes until fragrant, continuing to shift. Remove ¼ of the tofu mixture from the pan and set aside for serving. Toss through the cooked rice and ¾ of the edamame beans until combined. Stir in ¾ of the sweet chilli sauce, the remaining pickled ginger, and the reserved mushroom sauce. Remove the pan from the heat.
TIME TO MUNCH!
Serve up some bowls of tofu fried rice. Scatter with the mushrooms, remaining edamame beans, reserved tofu, toasted seeds, and green spring onion slices. Drizzle over the rest of the sweet chilli sauce and serve with a hearty dollop of ginger mayo. Dig in!
White Basmati Rice - 150ml
White Sesame Seeds - 10ml
That Mayo (Vegan) - 30ml
Pickled Ginger - 40g
Shimeji Mushrooms - 125g
Ka-Pow Sauce - 75ml
Tofu - 220g
NOMU Oriental Rub - 15ml
Spring Onions - 2
Edamame Beans - 100g
Ong's Sweet Chilli Sauce - 40ml
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 700ml of salted water, pop on a lid, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed.
GOLDEN SEEDS & GINGER MAYO
Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool. In a bowl, combine the mayo with ½ of the diced pickled ginger (or to taste). Set aside for serving.
TANGY SHIMEJIS
Trim a thin slice off the base of the mushrooms and discard. Separate the mushroom stalks. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the mushrooms for 3-4 minutes until golden brown, shifting occasionally. Stir in the ka-pow sauce, the pickled ginger liquid, and 40ml of water. Bring to a simmer and cook for about a minute. Transfer to a bowl on completion, cover with a plate, and set aside to keep warm.
A LITTLE MORE PREP
When the rice has finished boiling, remove from the heat. Set aside with the lid on to steam for 10 minutes until cooked and tender. On completion, drain if necessary and fluff up with a fork. Use the fork to roughly mash the drained tofu until it resembles the texture of scrambled egg. Drain the mushrooms (reserving the sauce for step 5), replace the plate, and set aside for serving.
GET WOKKING
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the tofu for 4-6 minutes until it begins to crisp and brown, shifting constantly. Mix in the Oriental Rub and the white spring onion slices. Fry for 1-2 minutes until fragrant, continuing to shift. Remove ¼ of the tofu mixture from the pan and set aside for serving. Toss through the cooked rice and ¾ of the edamame beans until combined. Stir in ¾ of the sweet chilli sauce, the remaining pickled ginger, and the reserved mushroom sauce. Remove the pan from the heat.
TIME TO MUNCH!
Serve up some bowls of tofu fried rice. Scatter with the mushrooms, remaining edamame beans, reserved tofu, toasted seeds, and green spring onion slices. Drizzle over the rest of the sweet chilli sauce and serve with a hearty dollop of ginger mayo. Dig in!
White Basmati Rice - 300ml
White Sesame Seeds - 20ml
That Mayo (Vegan) - 60ml
Pickled Ginger - 80g
Shimeji Mushrooms - 250g
Ka-Pow Sauce - 150ml
Tofu - 440g
NOMU Oriental Rub - 30ml
Spring Onions - 4
Edamame Beans - 200g
Ong's Sweet Chilli Sauce - 80ml
Woolies Products in this dish
