Begin with the congee. Rinse 1 cup of short grain rice very well. Set aside.

Thinly slice the white parts of 6 scallions, set aside. Thinly slice the scallion greens on an angle, an optional step is to add them to a bowl of ice water to crisp up. Set those aside.

Set a large pot over medium heat and add 2 tablespoons of extra-virgin olive oil. Let this heat up for a few minutes before adding the white parts of the scallions. Cook, stirring occasionally for 4-5 minutes or until the white parts have softened and smell fragrant.

Add 8 cups of water to the pot. Bring the water to a boil and add 2 slices of fresh ginger. Add the rice and reduce the heat to low. Stir in the rice, cover but leave cracked and simmer for 45-50 minutes or until the congee has thickened. Begin checking and stirring it around the 30-minute mark.

While the congee is simmering, prepare the tofu.

Drain a 16-ounce pack of extra-firm tofu. Lightly press out any moisture and cut it into 1-inch thick pieces.

If you have the time, lay these pieces on a sheet pan and cover with a lint-free dish towel or paper towels. Top with another sheet pan and a few books. Press out the moisture while you set up the rest of this dish. This is optional but creates a very crispy tofu.

Thinly slice ½ of a red onion and set aside.

Set a large sauté pan over medium heat. Add 2 tablespoons of avocado oil. Let this heat up for a few minutes before adding the tofu. Fry the tofu in two batches, letting each batch cook for 4-5 minutes on each side, or until deep golden.

While the tofu is frying, in a small bowl whisk together the ¼ cup of gochujang paste, 3 tablespoons mirin, 2 teaspoons of freshly grated ginger and 1 cup warm water.

Remove the tofu from the pan and add 2 tablespoons of butter, let this melt then add the red onion. Cook, stirring often for 5-7 minutes or until the onion is fully softened and flecks of brown are forming as the milk solids in the butter toast.

Add back the tofu and pour in the gochujang mixture. Bring this to a simmer. Let simmer for 3-4 minutes or until the sauce has reduced by half and is all glossy around the tofu.

Check the congee. It should be thick like oatmeal. Season with ½ teaspoon of kosher salt, then taste and add more as needed.

To serve, add the congee to four bowls. Top with even portions of the tofu. Garnish with the scallion greens.