Name: Dump & Bake Teriyaki Tofu Rice Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian
Ingredients: 1/2 cup (120 ml) soy sauce; 3 tablespoons (35 g) brown sugar or coconut sugar; 3 tablespoons mirin; 3-5 cloves garlic, minced; 1-2 tablespoons ginger, minced; 1 1/2 cups (375 ml) filtered water; 2-3 cups broccoli crowns, cut into bite-sized pieces; 2 carrots, sliced; 6 ounces (170 g) shiitake mushrooms, sliced; 1 16-ounce (450 g) super firm tofu; 3-5 green onions, sliced; white and green parts divided; 1 cup (215 g) white jasmine rice; Toasted sesame seeds; Toasted sesame oil; Chili oil; Extra soy sauce, to taste

Introduction

This Dump & Bake Teriyaki Tofu Rice Casserole is a comforting and flavorful meal that’s both easy to prepare and packed with wholesome ingredients. With tender vegetables, protein-rich tofu, and fragrant jasmine rice all baked together in a savory teriyaki sauce, it’s perfect for a weeknight dinner or meal prep.

A rectangular white baking dish filled with a mixed vegetable casserole featuring visible layers of chopped broccoli, diced orange carrots, sliced mushrooms, and cubed tofu, all coated with a light, crumbly topping. The vegetables are mixed with a grainy quinoa base that adds texture and depth. The colors are mostly green, orange, white, and brown with fresh green herbs sprinkled on top. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (120 ml) soy sauce*

3 tablespoons (35 g) brown sugar or coconut sugar

3 tablespoons mirin*

3-5 cloves garlic, minced

1-2 tablespoons ginger, minced*

1 1/2 cups (375 ml) filtered water

2-3 cups broccoli crowns, cut into bite-sized pieces

2 carrots, sliced

6 ounces (170 g) shiitake mushrooms, sliced

1 16-ounce (450 g) super firm tofu

3-5 green onions, sliced; white and green parts divided

1 cup (215 g) white jasmine rice

For serving (optional): toasted sesame seeds, toasted sesame oil, chili oil, and/or extra soy sauce, to taste

Instructions

Step 1: Preheat the oven to 375°F (190°C). In a medium pot, whisk together the soy sauce, brown or coconut sugar, mirin, minced garlic, minced ginger, and filtered water. Bring the mixture to a boil, covered, over high heat.

Step 2: While the sauce heats, spread the broccoli, carrots, shiitake mushrooms, tofu, and the white parts of the green onions evenly in a 9×13-inch casserole dish. Gently mix with a spatula to distribute evenly. Sprinkle the jasmine rice evenly on top.

Step 3: Once the sauce is boiling, remove it from heat and pour it evenly over the casserole, making sure to submerge all rice with the liquid using a spatula.

Step 4: Cover the casserole tightly with aluminum foil (or parchment paper followed by foil) and bake on the middle rack for 45 minutes.

Step 5: Remove the casserole from the oven. Top with the green parts of the green onions and any optional garnishes like toasted sesame seeds, sesame oil, chili oil, or extra soy sauce. Serve warm.

Tips & Variations

Press and drain the tofu well before using to ensure it absorbs more flavor and holds its shape during baking.

You can swap shiitake mushrooms for button or cremini mushrooms if preferred.

Add a handful of snap peas or bell peppers for extra color and crunch.

Using mirin adds sweetness and depth; if unavailable, a splash of rice vinegar with a little extra sugar can substitute.

FAQs

Can I use brown rice instead of jasmine rice?

Yes, but brown rice may require more liquid and a longer baking time. Adjust the water and baking time accordingly to ensure the rice cooks through.

Is this dish suitable for meal prep?

Absolutely! This casserole holds up well refrigerated and freezes nicely, making it a convenient option for preparing meals ahead of time.

Dinner

Dump & Bake Teriyaki Tofu Rice Casserole Recipe