Banh Mi Black Rice Bowls

Combine rice, water and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the rice is tender, about 30 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, mix oil, tamari, fish sauce (or more tamari) and honey in a large bowl. Add tofu and toss to coat. Let stand at room temperature, stirring occasionally.

Whisk vinegar, sugar and the remaining 3/4 teaspoon salt in a medium bowl. Add carrot and daikon and let stand for 15 minutes. Drain and discard liquid.

Divide the rice, tofu, marinated vegetables and cabbage among 4 bowls. Serve topped with herbs, Sriracha mayo and jalapeño, if desired.