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To make the gochujang sauce: Use a microplane to grate the garlic into a small bowl. Add the rice vinegar and let rest for 5 minutes. Whisk in the remaining sauce ingredients and set aside.
To make the squash: Scrap the seeds from the squash and cut the squash half into ½” thick slices. Heat a large skillet over medium-high. Add the sunflower oil, followed by the squash, working in batches if necessary to avoid overcrowding.
Sear each side of the squash until charred. Reduce the heat to low, and if working in batches, add back in all the seared squash. Pour the gochujang sauce, cover with a lid, and braise for about 10 minutes until the squash is tender.
To serve: Add rice and tofu to two bowls and top with the squash. Finish with fresh scallions if desired.