Start the rice: Put the rice in a fine-mesh strainer and rinse it under cold water until the water looks less cloudy.

Transfer the rinsed rice to a small saucepan and add 1 1/2 cups water and a pinch of salt. Set the saucepan over high heat and bring the water to a boil.

Once the water boils, stir the rice once, cover the saucepan, and turn the heat down to low. Cook for 15 minutes without lifting the lid.

Prep the tofu and vegetables: While the rice cooks, wrap the tofu in a clean kitchen towel or paper towels. Set a plate or skillet on top and press for 10 minutes to squeeze out extra water.

Cut the pressed tofu into 1-inch cubes. Keep the Brussels sprouts, carrots, scallion whites, scallion greens, garlic, and ginger close to the stove so they are ready to go.

In a medium bowl, whisk together the miso, soy sauce, rice vinegar, brown sugar, cornstarch, and 1/3 cup water until the mixture is smooth and no lumps of miso remain.

When the rice has cooked for 15 minutes, take the saucepan off the heat and leave it covered while you cook the stir-fry.

Cook the tofu: Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the oil and heat it until it looks loose and shiny.

Put the tofu cubes into the skillet in a single layer. Cook for 3 to 4 minutes, until the bottoms are deep golden brown.

Turn the tofu pieces with tongs or a thin spatula. Cook the second side for 3 to 4 minutes, until that side is golden too, then transfer the tofu to a plate.

Cook the vegetables: Add the remaining 1 tablespoon oil to the same skillet. Put the Brussels sprouts into the skillet cut-side down and cook for 3 minutes, until the flat sides have dark brown spots.

Add the carrots and the scallion whites to the skillet. Stir and cook for 2 minutes, until the carrots lose their raw look but still have a little bite.