Starka Gochujang-tofu-skal (Veganskt, Glutenfritt)

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1. 1
   Place tofu on a paper towel or tea towel lined plate.  Cover with another towel and place a heavy pan on top to press out excess water from tofu.
2. 2
   Crumble the tofu into small bowl with your fingers into small (ground meat-size) pieces. Set aside.
3. 3
   In a small bowl or measuring cup, whisk together the Gochujang with the soy sauce and 1 tablespoon vinegar.
4. 4
   Heat a large skillet over medium high heat.
5. 5
   Add 1/2 tablespoon of the sesame oil, swirling to coat the bottom of the pan.
6. 6
   Add the garlic and ginger and sauté for 30 seconds.  Add the crumbled tofu and cook, stirring often, for 5 minutes, or until some of the pieces just start to brown.
7. 7
   Add the gochujang sauce and mix to evenly coat. Cook an additional 4-5 minutes, stirring often, until the pieces brown a little on the edges.
8. 8
   Meanwhile, prepare the slaw: In a small mixing bowl, combine the remaining 2 tablespoons vinegar, 2 teaspoons sesame oil and 1 teaspoon honey with 1/4 teaspoon salt. Whisk to combine until smooth and combined.  Add the coleslaw mix and scallion whites and toss to evenly coat with dressing.
9. 9
   Divide the rice into 2 medium serving bowls.
10. 10
    Add 1 1/2 cups slaw and 1 cup tofu to each bowl. Top each with scallion greens and serve immediately.