Mirin glazed carrots & crispy tofu

In this Japanese inspired recipe, you cook the carrots in mirin, a sweet rice wine. The liquid cooks away to almost nothing and reduces to a shiny glaze. Only add a splash more water if it looks like the carrots will completely dry out before the 10 mins of cooking. Once the lid is off, you want the carrots to catch on the edges and take on some colour; it all adds to the flavour.