Prepare your taste buds for a knockout blow! Crispy, golden tofu, edamame beans, and brown basmati – all fried in a mouthwatering rub and jumbled with sesame seeds, pickled ginger, mayo, and indulgent, marinated shimejis.
KA-POW TOFU & FRIED RICE
KA-POW TOFU & FRIED RICE
with shimeji mushrooms & That Mayo vegan mayo
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brown Basmati Rice
- Edamame Beans
- Ka-Pow Sauce
- NOMU Oriental Rub
- Ong's Sweet Chilli Sauce
- Pickled Ginger
- Shimeji Mushrooms
- Spring Onion
- Spring Onions
- That Mayo Vegan Mayo
- Tofu
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Salt & Pepper
READY YOUR RICE
Rinse the rice and place in a pot. Submerge in 200ml of salted water. Pop on a lid and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
TOASTED SESAME SEEDS
Place the sesame seeds in a pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
TANGY SHIMEJIS
Trim a thin slice off the base of the shimeji mushrooms and discard. Separate the mushroom stalks from one another. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the shimejis 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. Remove from the pan or wok on completion and place in a bowl. Cover to keep warm and set aside.
A LITTLE MORE PREP
In a bowl, combine the vegan mayo with half of the diced pickled ginger to taste. Set aside for serving. Using a fork, roughly mash the tofu until it resembles the texture of scrambled egg. Once the rice has almost finished steaming, drain the shimejis, reserving the Ka-Pow liquid for the fried rice.
GET WOKKING
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the mashed tofu for 3-4 minutes until it begins to crisp and turn gold, shifting continuously. Add the Oriental Rub and the sliced spring onion whites and fry for 1-2 minutes until fragrant. Add in the cooked rice and edamame beans and toss to blend the ingredients together. Stir through the sweet chilli sauce to taste, the remaining pickled ginger, and the Ka-Pow liquid (reserved from the shimejis). Remove the pan from the heat on completion.
TIME TO MUNCH!
Serve up a bowl of Ka-Pow tofu fried rice. Scatter with the pickled shimejis, toasted sesame seeds, and fresh, sliced spring onion greens. Serve with a hearty dollop of pickled ginger mayo. Dig in!
Brown Basmati Rice - 75ml
White Sesame Seeds - 5ml
Shimeji Mushrooms - 65g
Pickled Ginger - 1
Ka-Pow Sauce - 37.5ml
That Mayo Vegan Mayo - 15ml
Tofu - 110g
Spring Onion - 1
NOMU Oriental Rub - 7.5ml
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 bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
TOASTED SESAME SEEDS
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
TANGY SHIMEJIS
Trim a thin slice off the base of the shimeji mushrooms and discard. Separate the mushroom stalks from one another. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the shimejis 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. Remove from the pan or wok on completion and place in a bowl. Cover to keep warm and set aside.
A LITTLE MORE PREP
In a bowl, combine the vegan mayo with half of the diced pickled ginger to taste. Set aside for serving. Using a fork, roughly mash the tofu until it resembles the texture of scrambled egg. Once the rice has almost finished steaming, drain the shimejis, reserving the Ka-Pow liquid for the fried rice.
GET WOKKING
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the mashed tofu for 3-5 minutes until it begins to crisp and turn gold, shifting continuously. Add the Oriental Rub and the sliced spring onion whites and fry for 1-2 minutes until fragrant. Add in the cooked rice and edamame beans and toss to blend the ingredients together. Stir through the sweet chilli sauce to taste, the remaining pickled ginger, and the Ka-Pow liquid (reserved from the shimejis). Remove the pan from the heat on completion.
TIME TO MUNCH!
Serve up some bowls of Ka-Pow tofu fried rice. Scatter with the pickled shimejis, toasted sesame seeds, and fresh, sliced spring onion greens. Serve with a hearty dollop of pickled ginger mayo. Dig in!
Brown Basmati Rice - 150ml
White Sesame Seeds - 10ml
Shimeji Mushrooms - 125g
Pickled Ginger - 1
Ka-Pow Sauce - 75ml
That Mayo Vegan Mayo - 30ml
Tofu - 220g
Spring Onions - 2
NOMU Oriental Rub - 15ml
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 bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
TOASTED SESAME SEEDS
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
TANGY SHIMEJIS
Trim a thin slice off the base of the shimeji mushrooms and discard. Separate the mushroom stalks from one another. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the shimejis 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. Remove from the pan or wok on completion and place in a bowl. Cover to keep warm and set aside.
A LITTLE MORE PREP
In a bowl, combine the vegan mayo with half of the diced pickled ginger to taste. Set aside for serving. Using a fork, roughly mash the tofu until it resembles the texture of scrambled egg. Once the rice has almost finished steaming, drain the shimejis, reserving the Ka-Pow liquid for the fried rice.
GET WOKKING
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the mashed tofu for 3-5 minutes until it begins to crisp and turn gold, shifting continuously. Add the Oriental Rub and the sliced spring onion whites and fry for 1-2 minutes until fragrant. Add in the cooked rice and edamame beans and toss to blend the ingredients together. Stir through the sweet chilli sauce to taste, the remaining pickled ginger, and the Ka-Pow liquid (reserved from the shimejis). Remove the pan from the heat on completion.
TIME TO MUNCH!
Serve up some bowls of Ka-Pow tofu fried rice. Scatter with the pickled shimejis, toasted sesame seeds, and fresh, sliced spring onion greens. Serve with a hearty dollop of pickled ginger mayo. Dig in!
Brown Basmati Rice - 150ml
White Sesame Seeds - 10ml
Shimeji Mushrooms - 125g
Pickled Ginger - 1
Ka-Pow Sauce - 75ml
That Mayo Vegan Mayo - 30ml
Tofu - 220g
Spring Onions - 2
NOMU Oriental Rub - 15ml
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 bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes.
TOASTED SESAME SEEDS
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan or wok on completion and set aside to cool.
TANGY SHIMEJIS
Trim a thin slice off the base of the shimeji mushrooms and discard. Separate the mushroom stalks from one another. Return the pan or wok to a high heat with a drizzle of oil. When hot, fry the shimejis for 2-4 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. Remove from the pan or wok on completion and place in a bowl. Cover to keep warm and set aside.
A LITTLE MORE PREP
In a bowl, combine the vegan mayo with half of the diced pickled ginger to taste. Set aside for serving. Using a fork, roughly mash the tofu until it resembles the texture of scrambled egg. Once the rice has almost finished steaming, drain the shimejis, reserving the Ka-Pow liquid for the fried rice.
GET WOKKING
Return the pan or wok to a medium-high heat with another drizzle of oil. When hot, fry the mashed tofu for 4-6 minutes until it begins to crisp and turn gold, shifting continuously. Add the Oriental Rub and the sliced spring onion whites and fry for 1-2 minutes until fragrant. Add in the cooked rice and edamame beans and toss to blend the ingredients together. Stir through the sweet chilli sauce to taste, the remaining pickled ginger, and the Ka-Pow liquid (reserved from the shimejis). Remove the pan from the heat on completion.
TIME TO MUNCH!
Serve up some bowls of Ka-Pow tofu fried rice. Scatter with the pickled shimejis, toasted sesame seeds, and fresh, sliced spring onion greens. Serve with a hearty dollop of pickled ginger mayo. Dig in!
Brown Basmati Rice - 300ml
White Sesame Seeds - 20ml
Shimeji Mushrooms - 250g
Pickled Ginger - 1
Ka-Pow Sauce - 150ml
That Mayo Vegan Mayo - 60ml
Tofu - 440g
Spring Onions - 4
NOMU Oriental Rub - 30ml
Edamame Beans - 200g
Ong's Sweet Chilli Sauce - 80ml
Woolies Products in this dish
