Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
In a small bowl, whisk to combine the soy sauce, honey, scallions, garlic, ginger, and 2 teaspoons of the sesame oil. Place the tofu in a wide, shallow vessel and pour the mixture over top. Potato the tofu pieces in the soy sauce mixture until evenly coated. Set it aside to soak for 15 minutes at room temperature.
¼ cup soy sauce, 1 tbsp honey, 4 tsp sesame oil, 2 scallions, 2 cloves garlic, 1 tsp ginger, 1 brick tofu
Working with a piece of tofu at a time, roll the tofu in the potato starch, then dip it in the egg, before finally rolling it in the panko breadcrumbs. Place the breaded tofu pieces on the prepared baking sheet. Repeat until all the tofu is breaded.
½ cup potato starch **, 2 large eggs, 1½ cups panko breadcrumbs
Drizzle the tofu with the olive oil and sprinkle lightly with some salt. Place the tofu in the oven and cook for 20 minutes, flipping the tofu halfway through.
2 tbsp olive oil
Pour the edamame into a small saucepan and cover with cold water. Place over high heat and bring the water to a boil. Let boil for 2 minutes before draining. Transfer the edamame to a bowl and sprinkle with half of the salt and a teaspoon of the remaining sesame oil.
4 tsp sesame oil, 1½ cups frozen edamame, ½ tsp sea salt
Place the carrot ribbon in a separate bowl. Add the remaining salt and sesame oil and toss to coat. Set it aside.
4 tsp sesame oil, 3 small carrots, ½ tsp sea salt
Spoon rice into four bowls and top the rice with the reserved marinade. Top with the carrot ribbons, edamame, kimchi, red cabbage, cucumber slices, 2-4 avocado wedges, and 2-3 pieces of tofu. Spoon the gochujang sauce over the tofu and garnish with the sesame seeds, micro greens, and scallions. Serve immediately.
¼ head red cabbage, 4 Persian cucumbers, 1 avocado, 4 cups cooked brown rice, 1 scallion, 1 tbsp toasted sesame seeds, 1 tbsp black sesame seeds, handful mustard microgreens, 1 cup kimchi