Step 1

Preheat the oven to 375F. Whisk the soy sauce, coconut sugar, mirin, garlic, ginger, and water together in a medium pot and bring to a boil, covered, over high heat.

Step 2

While the liquid is heating up, spread the broccoli, carrots, mushrooms, tofu, and green onions evenly across a 9×13″ pan or casserole dish. Use a spatula to mix everything together until it is evenly distributed, then sprinkle the rice on top.

Step 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 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.

Step 4

Remove from the oven and top as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.