Broiled Miso Tofu with Miso Pickled Cucumbers

Ingredients

• Two 14-ounce blocks extra-firm tofu, drained
• 1/4 cup white miso
• 1/4 cup vegan sake
• 3 tablespoons vegan mirin
• 1 tablespoon vegan low-sodium soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon grated ginger
• 1 clove garlic, grated
• 1/2 cup plus 2 tablespoons unseasoned rice vinegar
• 4 Persian cucumbers, cut into 1/4-inch-thick slices
• 2 cups cooked white rice

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