Leftover Miso-Butter Tofu & Rice Bowls

Wash and thinly slice 20g green onions. Wash and thinly slice 15g jalapeño pepper.

In a small bowl, combine the sliced 15g jalapeño pepper with 10ml rice vinegar and a pinch of salt. Let sit to quick-pickle while you prepare the rest of the dish; this will provide a bright, acidic contrast to the rich butter sauce.

Place 450g leftover sushi rice in a microwave-safe bowl. Sprinkle with 15ml water, cover with a damp paper towel, and microwave on high for 1.5 to 2 minutes until steaming hot. Divide the hot rice evenly between two serving bowls.

Heat 10ml vegetable oil in a medium non-stick skillet over medium-high heat. Add 300g leftover firm tofu and sear for 2 to 3 minutes per side until the edges are re-crisped and golden brown.

Add 300g leftover carrots to the skillet with the tofu, tossing gently for 2 minutes until heated through.

Reduce the heat to medium-low. Pour in 15ml mirin and 15ml low-sodium soy sauce, scraping up any caramelized bits from the bottom of the pan.

Add 15g unsalted butter to the pan. Swirl the pan constantly for 1 minute as the butter melts, allowing it to emulsify with the soy sauce and mirin to create a glossy, thick glaze coating the tofu and carrots.

Divide the glazed tofu and carrots over the bowls of hot sushi rice, spooning any remaining miso-butter pan sauce directly over the top.

Garnish each bowl with 20g sliced green onions, 5g toasted sesame seeds, and the quick-pickled jalapeño slices (served on top or on the side for easy customization).