0 First, you need to marinate your tofu. Drain and press the tofu*, then slice the block of tofu into 4 slabs.
1 In a large ziploc bag or large bowl, pour in the soy sauce, rice wine vinegar, and agave. Shake or stir to combine. Place the tofu into the marinade and let it sit for at least an hour, but you can prep way ahead of time if you prefer.
2 When ready to make the tofu, you can either use an air fryer grill(my favorite method), or you can bake it. If grilling, use the grill setting and grill for 10-12 minutes, flipping halfway through.
3 If baking, preheat the oven to 400 degrees(F). Place on a large baking sheet that is sprayed with non-stick spray. Bake for 10-15 minutes, flip the tofu, and bake for another 10-15 minutes or until the tofu is golden brown and firm. ,
4 While the tofu bakes, cook the rice according to package directions.
5 And make the sauce. Heat the vegan butter in a medium-sized saucepan on medium-high heat.
6 When the butter has melted, add the gochujang(using 1 tablespoon for less spice and 2 for more), and the garlic. Stir to combine everything and let simmer for 1-2 minutes, reducing heat as needed.
7 Add the vegan cream, non-dairy milk, bouillon, soy sauce, and agave to the saucepan. Whisk until everything is fully combined.
8 Bring to a simmer, reduce the heat to low, and let simmer for about 5-10 minutes.
9 Taste and adjust the seasonings. You may need more soy sauce; it will depend on what type of bouillon you use. I kept the salt low in case your bouillon is salty, since you can always add more.
10 Once the tofu and rice are done, serve a scoop of rice with sliced tofu on top and then pour some of the broth over everything. Adding whatever toppings you desire.
