Preheat the oven to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy- bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

Wash and dry the fresh produce. Cut off and discard the stem of the pepper(s). Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Quarter and deseed the lemon(s). Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil, mirin, and the juice of 1 lemon wedge (or 2 wedges for 4 servings). Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Halve and pit the avocado(s). Using a spoon, remove the avocado from the skin, then thinly slice. Place in a separate bowl; add the juice of 1 lemon wedge (or 2 wedges for 4 servings) and season with salt and pepper. In a separate, large bowl, whisk together the black bean-chile sauce, honey, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

Line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and the togarashi. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Roast 24 to 26 minutes, or until slightly crispy. Carefully transfer to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired.

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 3/4 cup of water (or 1 1/2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper(s) in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; carefully add the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the glazed tofu (including any glaze from the bowl), marinated carrots, seasoned avocado(s), and cooked pepper(s). Garnish with the sesame seeds and peanuts. Enjoy!