Preheat your oven to 400F and line a baking sheet with a nonstick baking mat or parchment paper. Spray with a thin layer of nonstick spray.

Break up your tofu block into smaller chunks (4-5 pieces). Wrap them in cheese cloth and tightly squeeze to remove as much liquid as possible from the tofu. You want to end up with a dry, crumbly texture. Transfer it to a bowl and use a spatula to further break it up if any large chunks remain.

In the same bowl, add thinly sliced scallion and grate your carrot and garlic into the mix. Crumble the mushrooms (or finely chop them) before adding to the bowl as well. Finally, add tamari, salt and cornstarch and mix with a spatula to combine. Let sit for a few minutes to allow the starch to hydrate.

Roll balls using about 2 tbsp of the mixture and press tightly between your hands. Transfer to your greased baking sheet and repeat with remaining mixture. Bake in the oven for 20-25 minutes or until nicely golden. Let cool for 5 minutes.

In a small bowl, whisk together sake, mirin, miso, sugar and water until smooth. Transfer this mixture to the stove on low heat and whisk continuously until the mixture starts to lightly bubble and thicken.

Toss in your tofu balls and gently coat with the miso mixture.

Serve on a bed of white rice and garnish with white toasted sesame seeds and additional scallions if desired.