Make the rice: Set the rice on to cook if you haven’t done so (this is best with fresh rice, not leftover). Once fully cooked and warm, drizzle with sesame oil (I do about 1 tablespoon per cup of cooked rice or so) and add salt to taste.
Make the pickles: In a bowl, combine the water, vinegar, sugar and salt until sugar dissolves. Add the carrots and daikon and set aside at room temperature for at least one hour. These will keep, refrigerated, for at least a couple of weeks.
Prep the tofu: While carrots are pickling, start marinating the tofu. Slice your tofu into approximately 16 thin slices. Combine the soy sauce and ginger in a shallow pan or a bowl and coat the tofu in the marinade. Let sit for at least 15 minutes.
Make the kale: In a medium skillet, heat oil over medium heat. Add the garlic and red pepper flakes and cook until garlic is golden. Add the kale and sauté until kale is wilted. Salt and pepper to taste.
Make the tofu: In the same skillet, fry the tofu slices in a bit of sesame oil over medium-high heat until browned on both sides.
Assembly: Over a bed of rice, layer the pickled vegetables, kale, tofu, cucumber, avocado, etc. Douse fish sauce and sweet soy sauce over the top and consume voraciously. (Not vegan alert: a soft egg over all this is also delicious.)