Put the citrus juices into a small saucepan, add the carrot juice, honey, soy sauce, and cayenne, and bring to a boil. Reduce the heat to low and simmer while you prepare the tofu.

Put the rice flakes (or bread crumbs), salt, and pepper in a coffee or spice grinder and pulse a few times. Be sure the paper towels have absorbed as much water as possible from the tofu, then slice the tofu along its “equator,” creating 2 large flattish slabs. Cut each of those in half, giving you 4 pieces. Spoon the egg yolk on one side of each piece and evenly spread the rice-flake crust over them. Heat the butter in a small nonstick skillet over medium heat and sauté the tofu, crust side down, for about 5 minutes, until nicely browned. Carefully flip the pieces over with a spatula and briefly cook the other side, about 2 minutes. Pour some of the reduced sauce into a warm plate or shallow bowl and slide the tofu into the center of the sauce, crispy side up. Top with the orange and lemon zest and the chives if desired.