Description
A one-pan teriyaki tofu and vegetable rice casserole that’s easy to make and perfect for busy weeknights. This comforting, family-friendly dish delivers savory-sweet flavor with tender tofu, colorful veggies, and fragrant jasmine rice.
Ingredients
1/2 cup soy sauce (or tamari)
3 tbsp brown sugar (or coconut sugar)
3 tbsp rice vinegar substitute (e.g., apple cider vinegar for mirin)
3–5 garlic cloves (minced)
1–2 tbsp fresh ginger (minced)
1 1/2 cups water
1 cup jasmine rice (uncooked)
1 block (14–16 oz) firm or super firm tofu (cubed)
2–3 cups broccoli (bite-sized)
2 carrots (sliced)
1 cup mushrooms (sliced)
3–5 green onions (sliced)
Optional toppings: sesame seeds, sesame oil, chili oil
Instructions
Preheat oven to 375°F (190°C)
In a medium pot, mix soy sauce, brown sugar, rice vinegar substitute, garlic, ginger, and water. Bring to a boil and simmer 5–7 minutes
In a large baking dish, layer uncooked rice, cubed tofu, broccoli, carrots, mushrooms, and green onions
Pour sauce over the rice mixture and stir to combine
Cover tightly with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until golden and bubbly
Optional: Drizzle with sesame oil, sprinkle sesame seeds, or add chili oil before serving
Notes
Use tamari for a gluten-free option
Leftovers store well in the refrigerator for up to 3 days
Substitute frozen broccoli and pre-cooked rice for even faster prep
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired