Miso-Butter Seared Tofu with Caramelized Carrots & Sticky Rice

Rinse 300g sushi rice in cold water, swirling with your hands, and drain. Repeat 3 to 4 times until the water runs clear. Combine the washed rice and 390ml water in a medium saucepan. Bring to a boil over high heat, then immediately cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit, covered, to steam for 10 minutes.

While the rice cooks, slice 600g firm tofu into 2cm thick slabs. Place the slabs between layers of paper towels on a cutting board, place a heavy skillet on top, and let press for 15 minutes to extract excess water. Cut the pressed tofu into bite-sized triangles.

Prepare the vegetables: Peel 600g carrots and slice diagonally into 1cm thick coins. Finely grate 15g fresh ginger and 15g garlic. Thinly slice 30g green onions, keeping the white parts and green parts separate.

In a small bowl, dissolve 10g sugar and 5g salt into 30ml rice vinegar. Gently fold this seasoned vinegar into the warm cooked sushi rice using a slicing motion with a spatula. Cover the pot to keep the sticky rice warm.

Heat 15ml neutral cooking oil in a large skillet over medium-high heat. Add the 600g sliced carrots and a pinch of salt. Sauté for 8 minutes until they begin to brown and soften. Add the white parts of the sliced green onions, the 15g grated ginger, 15g sugar, and 15ml water. Cook for another 4 minutes, stirring constantly, until the carrots are deeply caramelized and glazed. Transfer the carrots to a bowl and cover.

Wipe the skillet clean. Heat 30ml neutral cooking oil over medium-high heat. Season the pressed tofu triangles with a pinch of salt. Place them in the hot skillet in a single layer. Sear undisturbed for 4 to 5 minutes per side until a golden-brown, crispy crust forms. Transfer the seared tofu to a plate.

Reduce the skillet heat to medium-low. Add 60g unsalted butter, 15g grated garlic, 45g white miso paste, 30ml low-sodium soy sauce, and 30ml mirin. Whisk constantly while slowly drizzling in 60ml of water to emulsify the fat and paste into a smooth, glossy, bubbling pan sauce.

Return the seared tofu and caramelized carrots to the skillet. Toss gently for 2 minutes to coat them thoroughly in the warm miso-butter glaze.

To prepare for tomorrow's lunch, weigh out and divide the cooked components: Transfer 300g of the glazed tofu, 300g of the caramelized carrots, and 450g of the seasoned sticky rice into airtight meal prep containers. Let cool completely before sealing and refrigerating.

For dinner tonight, divide the remaining warm sticky rice between two bowls. Top with the remaining miso-butter tofu and caramelized carrots. Garnish with the green parts of the sliced green onions and 10g toasted sesame seeds.