Black Rice Bowls with Tofu and Veggies

Ingredients

• 1 piece fresh ginger, peeled and thinly sliced
• 1/2 clove garlic, thinly sliced
• 1/4 cup water
• 2 tablespoons rice vinegar
• 2 tablespoons red miso
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 1/4 cup olive oil
• 1 tablespoon toasted sesame oil
• 1 block extra-firm tofu
• Olive oil spray
• 3 scallions, white and light green parts, thinly sliced
• 1 cup black rice or forbidden rice
• 6 cups water
• 1 teaspoon salt
• 1 cup unseasoned rice vinegar
• 3 teaspoon salt, divided
• 2 tablespoons sugar
• 1/2 cup water
• 1/2 small head of cauliflower, cut into small florets
• 3 Persian cucumbers
• 1 teaspoon sesame oil
• 1 bunch kale, washed, dried and stems removed
• 2 tablespoons olive oil
• Salt to taste
• Toasted almonds, for garnish
• Cilantro leaves or Thai basil, for garnish
• 1/4 cup currants, for garnish

Directions

1. Make the dressing: Drop the ginger and garlic into a blender and process until they are minced very small. Pour in the water, vinegar, miso, soy sauce, honey, olive oil and sesame oil, then blend again until the mixture is silky. The dressing will keep in the refrigerator for at least 1 week.
2. Bake the tofu: Heat the oven to 475ºF. Mist a baking dish or baking sheet with nonstick cooking spray. Slice the tofu into 1-inch cubes, then press it very dry with paper towels. Put the tofu in a bowl, spoon in 3 tablespoons of the miso dressing, and turn the cubes until coated. Move the tofu to the prepared dish and bake for 25 to 30 minutes, until it turns golden brown. Fold in the scallions and 2 tablespoons more miso dressing, then put it aside. You can bake the tofu up to 3 days in advance; add the scallions and extra dressing just before serving.
3. Cook the rice: Set a large saucepan over high heat and bring 6 cups salted water to a boil. Stir in the rice and simmer for 25 to 30 minutes, checking a few grains so you know when they are tender. Pour the rice into a fine meshed sieve to drain, then place it in a bowl until you need it. Refrigerated rice will keep for about 1 week.
4. Make the pickle brine: In a bowl, combine the vinegar, 1 teaspoon of the salt and the sugar, stirring until both dissolve. Mix in the water.
5. Make the cauliflower pickles: Put the cauliflower in a bowl and pour 1 cup of the pickle brine over it. Leave it at room temperature for about 30 minutes. Store the cauliflower covered in its brine in the refrigerator for up to 1 week.
6. Make the smashed cucumber pickles: Use a mallet or heavy pan to lightly hit the cucumbers, just enough to split the skins. Halve them lengthwise, then cut them into 1-inch pieces. Season them with the remaining 2 teaspoons of salt. Place a colander over a bowl, put the cucumbers in the colander, and let them release their liquid for 15 minutes. Pour off the liquid from the bowl. Return the cucumbers to that bowl, without rinsing, and toss them with the remaining pickle brine, about 3 tablespoons, plus the soy sauce and sesame oil. The cucumbers can sit for a few hours before serving, but they soften too much if held longer.
7. Massage the kale: Put the kale in a large bowl and drizzle it with the oil. Work the oil into the leaves with your fingers for about 1 minute, tearing the kale into bite size pieces as you go. Add a light sprinkle of salt to taste. The kale can be prepared a few hours ahead, but it will wilt if it sits longer.
8. Assemble the bowls: Spoon the rice into 4 bowls. Add the tofu, cauliflower pickles, smashed cucumbers and kale on top. Finish with toasted almonds and currants, and pass extra dressing alongside.