Sesame Sriracha Buddha Bowls with Black Rice, Baked Tofu, and Massaged Kale

INGREDIENTS

1 cup

black (forbidden) rice

1 1/2 cups

water

large ribs curly kale, large ribs removed and chopped into roughly nickel-sized pieces (about 2 cups chopped)

2 tsp

toasted sesame oil

2 tbsp

rice vinegar

4 tsp

low-sodium soy sauce

2 tsp

toasted sesame oil

1/4 cup

grapeseed or light olive oil

1 cup

frozen shelled edamame, cooked according to package instructions

8 oz

baked tofu*, cut into 1/2-inch cubes

1/2

English seedless cucumber, halved and thinly sliced

avocado, halved, pitted, and thinly sliced

(optional, for garnish)