Dump & Bake Teriyaki Tofu Rice Casserole

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

½ cup ( 120 ml) soy sauce*

3 tablespoons ( 35 g) brown sugar or coconut sugar

3 tablespoons mirin*

3 to 5 cloves garlic, minced

1 to 2 tablespoons ginger, minced*

1 ½ cups ( 375 ml) filtered water

2 to 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 to 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

Directions at frommybowl.com

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