Place the tofu on a paper towel or tea towel-lined dish. Cover with another towel and lay a heavy pan on top to squeeze excess water from the tofu.

With your fingers, crumble the tofu into small (ground meat-sized) pieces and place in a small dish. Set aside.

In a small dish or measuring cup, combine the Gochujang, soy sauce, and 1 tablespoon vinegar.

Heat a large skillet over medium-high heat.

Add 1/2 tablespoon sesame oil and stir to coat the pan's bottom.

Sauté the garlic and ginger for 30 seconds. Cook for 5 minutes, stirring often, until some of the crushed tofu begins to brown.

Add the gochujang sauce and stir to coat evenly. Cook for a further 4-5 minutes, turning often, until the pieces are lightly browned on the edges.

Meanwhile, make the slaw. In a small mixing bowl, add the remaining 2 tablespoons vinegar, 2 teaspoons sesame oil, and 1 teaspoon honey. Season with 1/4 teaspoon salt. Whisk together until smooth and blended. Toss in the coleslaw mix and scallion whites until uniformly coated with dressing.

Divide the rice into two medium serving dishes.

Pour 1 1/2 cups slaw and 1 cup tofu into each bowl. Top each with scallion greens and serve immediately.