3cupstri-color coleslaw mix(red and green cabbage and carrots)
2scallions(chopped, white and green separated)
1cupcooked brown rice
lime wedges(for serving)
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.
Crumble the tofu into small bowl with your fingers into small (ground meat-size) pieces. Set aside.
In a small bowl or measuring cup, whisk together the Gochujang with the soy sauce and 1 tablespoon vinegar.
Heat a large skillet over medium high heat.
Add 1/2 tablespoon of the sesame oil, swirling to coat the bottom of the pan.
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.
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.
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.
Divide the rice into 2 medium serving bowls.
Add 1 1/2 cups slaw and 1 cup tofu to each bowl. Top each with scallion greens and serve immediately.