Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.

Press the tofu to remove excess water. Slice into 1/4 inch thick pieces and place in a ziplock bag.

In a small bowl, combine soy sauce, Gochujang, sesame oil, grated ginger, and garlic. Add half the sauce to the tofu bag, toss, and let sit 5-10 minutes. Remove tofu from sauce, place in a single layer on the baking sheet. Bake for 10 minutes.

Flip the tofu and bake for another 10-15 minutes until crisp. Meanwhile, toss broccoli and mushrooms with 1 tbsp olive oil and a pinch of salt. Add to the baking sheet with the tofu for the last 10-15 minutes of cooking.

In a separate bowl, massage the torn kale with the remaining 1 tbsp olive oil and a pinch of salt until softened.

To serve, divide cooked grains (rice or quinoa) among bowls. Top with crispy tofu, massaged kale, roasted broccoli and mushrooms. Add optional fried egg, avocado, carrots, and radishes. Drizzle with reserved sauce and sprinkle with sesame seeds.