Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.Press the tofu with paper towels to remove as much water as possible. Slice into 1/4 inch thick slices and add to a gallon size ziplock bag. In a small bowl, combine the 2 tablespoon water, the soy sauce, Gochujang, sesame oil, ginger, and garlic. Add half the sauce to the tofu bag (reserve the remaining for serving), tossing gently to combine. Let sit 5-10 minutes. Remove the tofu from the sauce and place in a single layer on the prepared baking sheet. Transfer to the oven and bake 10 minutes. Flip and bake another 10-15 minutes, until the tofu is crisp.Meanwhile, toss the broccoli and mushrooms with 1 tablespoon oil and a pinch of salt. During the last 10-15 minutes of cooking, add the veggies to the pan with the tofu.In a bowl, massage the kale with the remaining 1 tablespoons olive oil, lime juice, and a pinch of salt. To serve, divide the grains among bowls. Add the tofu, kale, broccoli, mushrooms, fried egg, avocado, carrots, and radishes. Sprinkle with sesame seeds and serve with the reserved sauce. Enjoy!