Preheat your oven to 425°F (220°C). Prepare the broccoli by washing and cutting it into bite-sized florets, tossing with olive oil, salt, and gochugaru.

Place the sheet pan with the broccoli in the oven and roast for 20-25 minutes, stirring halfway through until edges are charred and stems are tender-crisp.

Cut the pressed tofu into cubes, sprinkle with cornstarch, sesame seeds, and gochugaru, and gently toss to coat thoroughly.

In a large skillet, heat oil over medium-high heat until shimmering. Cook the tofu in batches to avoid overcrowding.

Fry the coated tofu cubes for 2-3 minutes on each side until golden brown and crispy. Drain on paper towels.

In a bowl, whisk together plain yogurt, mayonnaise, sesame oil, rice vinegar, ginger, garlic, gochugaru, and salt until smooth.

Warm the kimchi in a small pan over low heat for 3-5 minutes, stirring occasionally.

Assemble your bowls starting with brown rice, then layer on the roasted broccoli, edamame, kimchi, and crispy tofu.

Drizzle the yogurt sauce over the bowls and garnish with scallions, sesame seeds, and chili crisp if desired.