Name: Teriyaki Tofu Rice Casserole
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 120 ml soy sauce; 3 tbsp coconut sugar; 3 tbsp mirin; 5 cloves garlic (minced); 2 tbsp ginger (minced); 375 ml water (filtered); 3 cups broccoli florets (cut into bite-sized pieces); 2 null carrots (sliced); 170 g shiitake mushrooms (sliced); 450 g super firm tofu (cubed); 5 null green onions (white parts sliced); 215 g white jasmine rice; null null toasted sesame seeds; null null toasted sesame oil; null null chili oil; null null soy sauce; 5 null green onions (green parts sliced)

Instructions

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1

Preheat oven to 375F. Whisk the soy sauce (120 ml), coconut sugar (3 tbsp), mirin (3 tbsp), garlic (5 cloves), ginger (2 tbsp), and water (375 ml) together in a medium pot and bring to a boil, covered.
2

While the liquid is heating, spread the broccoli florets (3 cups), carrots (2), shiitake mushrooms (170 g), super firm tofu (450 g), and the white parts of the onions (5 green) evenly across a 9x13" pan or casserole dish. Use a spatula to mix everything together until evenly distributed, then sprinkle the white jasmine rice (215 g) on top.
3

Remove the broth from the heat once it comes to a boil and pour evenly over the casserole dish. Use a spatula to make sure all pieces of [white jasmine rice] are submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 45 minutes.
4

Remove from the oven and top as desired with [toasted sesame seeds], [toasted sesame oil], [chili oil], [soy sauce], and the green parts of the onions (5 green). Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.