Take the rice and add it to the skillet, and begin boiling the rice by adding coconut milk in place of the oil or butter.

To cook short-grain brown rice, combine 1 cup of rice, a quarter cup of water, and a couple of tablespoons of coconut milk.

Bring the mixture to a boil. After bringing everything down to a simmer, set a 20-minute timer.

Grate the ginger and mince the garlic while the rice cooks. Mix the ginger and garlic with the rice vinegar, maple syrup, and Tamara (or soy sauce).

Add some red pepper flakes, samba, or sriracha for some more spiciness.

After tasting your sauce, modify the acidity and sweetness to your desired levels.

Tofu should be cut into cubes. Move the cubed tofu and about half of the sauce into a bowl, making sure the tofu is completely covered with the sauce. Put aside.

Get your veggies ready. Cut the kale crosswise and the mushrooms lengthwise.

When the 20 minutes have elapsed on your rice cooker, whisk in ¼ cup coconut milk. Add twenty more minutes to the timer.

While the rice is cooking, heat a pan on the highest setting with one tablespoon or more of oil.

When it is warm, put the tofu in and keep cooking for five minutes, whenever it is brownish.

While the tofu is cooking, add your harder vegetables (like mushrooms) to a hot skillet that has been coated with oil.

After letting it cook for five to ten minutes, add softer veggies (such as spinach or kale) to the pan.

Once soft, reduce the heat.

Verify that the rice is soft and fluffy, add a small amount of additional coconut milk, and a pinch or two of salt, and reduce the heat to low.

Arrange the ingredients on your plate: grains, veggies, and tofu. Finish with additional teriyaki sauce and any toppings.