Korean BBQ Tofu Bowls

Add the rice and water to a pan and bring to a boil. Cover, lower heat and simmer until all of the liquid has been absorbed. Right before serving add lime juice, lime zest and half of the green onions. Toss to combine.
Add the soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic and ginger to a sauce pan. Combine corn starch and 2 tablespoons of water in small bowl. Once the sauce is boiling, add the corn starch slurry, lower heat and simmer until thickened. Remove from the heat and trasfer to a bowl.*
Cut the pressed tofu into squares and toss with corn starch. Heat some oil in a skillet and add the tofu. Cook until all sides are lightly browned.
Add half of the sauce to the skillet and cook on low until the tofu is coated and the sauce starts to caramelize - be sure not to overcook as the sugar in the sauce can burn.
To serve add rice to 4 bowls and top with the tofu. Sprinkle with sesame seeds and the remaining green onion. Serve the remaining sauce on the side.**