Go Back
A steaming 9x13 baking dish of teriyaki tofu rice casserole with peas and carrots.

Dump and Bake Teriyaki Tofu Rice Casserole

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 1 cup long -grain white rice, uncooked
  • 14 ounces extra firm tofu, pressed and cubed into 1/2-inch pieces
  • 2 cups water or vegetable broth
  • 1/2 cup teriyaki sauce
  • 1 cup frozen peas and carrots
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Distribute the uncooked rice, cubed tofu, and frozen vegetables evenly in a 9x13 inch baking dish.
  3. Whisk together the water, teriyaki sauce, soy sauce, sesame oil, garlic powder, and ground ginger in a medium bowl.
  4. Pour the liquid mixture over the dry ingredients in the baking dish and stir once to distribute.
  5. Cover the dish tightly with aluminum foil to ensure no steam escapes during the baking process.
  6. Bake for 50 minutes or until the rice is tender and all liquid has been absorbed.
  7. Remove from the oven and let the casserole sit, covered, for 5 minutes before fluffing with a fork and serving.