Black Rice Bowls with Tofu and Veggies

Ingredients

• 1 piece (1-inch) fresh ginger , peeled and thinly sliced
• 1/2 clove garlic , thinly sliced
• 1/4 cup water
• 2 tablespoons rice vinegar
• 2 tablespoons red miso (See recipe note)
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 1/4 cup olive oil
• 1 tablespoon toasted sesame oil
• 14 ounces (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 kosher salt
• 1 cup unseasoned rice vinegar
• 3 teaspoons salt , divided
• 2 tablespoons sugar
• 1/2 cup water
• 1/2 small head cauliflower , cut into small florets
• 3 Persian ( small ) cucumbers
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1 bunch kale (any kind), washed, dried and stems removed
• 2 tablespoons olive oil
• Kosher salt to taste
• Toasted almonds , for garnish
• Cilantro leaves or Thai basil, for garnish
• 1/4 cup currants , for garnish

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