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Place the rice in a measuring cup and note the volume. Place the rice in a small pot, and add 1.5 the volume of water to rice (i.e. for one cup of rice, use 1.5 cups of water). Cover and bring just to a boil over high heat. Keeping covered, reduce heat to low simmer, or the lowest setting and cook for 40-50 minutes, or until the water is absorbed and the rice is tender. Uncover, fluff with a fork, cover and turn off heat. Let rest covered until ready to use. While the rice is cooking, bring a medium pot of water to a boil.
Cut the haricot vert in half. Add the haricot vert to the boiling water and cook for five minutes. Once tender, drain the vegetables and set aside to cool. Drain any excess marinade from the tofu and cut into 1½” cubes. Coat the bottom of a large sauté pan with oil and place over medium-high heat. When the oil is hot, carefully add the tofu in a single layer. Cook, turning occasionally, until slightly crispy, approximately 3-5 minutes, then set aside on a paper towel-lined plate.
Mix the haricot vert in a mixing bowl along with the mixed Asian greens. Season lightly with salt and toss together. Shake the shoyu vinaigrette well, drizzle over the salad, and toss to coat evenly. Blend the carrot curry, or whisk it until it is frothy and emulsified and then place into a creamer or sauce boat. Place the remaining ingredients into bowls.
Divide the rice between each person’s bowl. Let each person create their own rice bowl by topping it with the tofu, the mixed Asian greens, the carrots, the “pickled” cucumbers, the cauliflower, the haricot vert, and the alfalfa sprouts. Drizzle the carrot curry over the bowls to taste. Garnish with the alfalfa sprouts as desired. Enjoy!
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