Black Rice Bowls with Tofu and Veggies Recipe

Dressing:

1. In a blender, finely chop the ginger and garlic. Add the water, vinegar, miso, soy sauce, honey, olive oil, and sesame oil and blend until smooth.

2. Preheat the oven to 475 degrees F. Coat a baking dish or baking sheet with nonstick cooking spray. Cut the tofu into 1-inch cubes and thoroughly pat dry with paper towels.

3. Place the tofu in a bowl and add 3 tablespoons of the miso dressing. Toss to coat and transfer to the baking dish. Bake for 25 to 30 minutes or until golden brown.

4. Toss with the scallions and an additional 2 tablespoons of the miso dressing. Set aside.

5. In a large saucepan over high heat, bring 6 cups of salted water to a boil. Add the rice and cook for 25 to 30 minutes or until tender.

6. Drain in a fine-meshed sieve and transfer to a bowl until ready to use.

Pickle Brine:

1. In a bowl, stir together the vinegar, 1 teaspoon of the salt, and sugar until the salt and sugar dissolve. Stir in the water.

2. Place the cauliflower in a bowl and cover with 1 cup of the pickle brine. Let sit at room temperature for about 30 minutes.

3. With a mallet or heavy pan, gently whack the cucumbers to crack the skin. Cut them in half lengthwise and then into 1-inch pieces.

4. Sprinkle with the remaining 2 teaspoons of salt. Set a colander over a bowl, add the cucumbers, and allow them to drain for 15 minutes. Discard the liquid in the bowl.

5. To the now-empty bowl, add the cucumbers. Toss with the remaining pickle brin, soy sauce, and sesame oil.

6. In a large bowl, toss the kale with the oil. Using your fingers, gently massage the oil into the leaves for about 1 minute. Tear them into bite-size pieces as you work. Sprinkle lightly with salt to taste.

To assemble the bowls:

1. Divide the rice between four bowls and top with tofu, cauliflower pickles, smashed cucumbers, and kale.

2. Sprinkle with toasted almonds and currants. Serve with extra dressing on the side.