Press the tofu: Put a few sheets of kitchen towel on a plate, put the tofu on top then add a few more sheets of kitchen towel to the top. Put another plate on top then place something heavy like some tins of food or a heavy cast iron skillet on the plate and leave for at least 10 minutes. You can also use a tofu press for this if you have one.
Marinate the tofu: Stir together the gochujang, soy sauce, honey, sesame oil, garlic and ginger. Cut the tofu into cubes and add to the tofu marinade. Gently toss and set aside.
Cook the tofu: Heat the oil over a medium high heat in a frying pan. Fry the tofu pieces (keeping the leftover marinade for the rice) in a single layer until browned on all sides, you might need to do this in batches. Scoop out onto a paper towel lined plate to drain.
Make the rice: In the same frying pan you cooked the tofu add another drizzle of oil then add the rice and pour over any leftover marinade from the tofu, fry until heated through and coated in the spicy marinade.
Assemble the bowls: Split the fried rice between four bowls. Add carrots, cucumber, avocado and cooked tofu. Top with sesame seeds and your favourite hot sauce.
Nutrition information is an estimate and will vary depending on the exact ingredients used.