Lay the tofu cubes on a clean kitchen towel or a few layers of paper towels and fold over the top. Place something flat on top, like a cutting board weigh it down with something heavy, like a cast iron pan or a couple of cans of beans. Let it sit for at least 20 minutes, up to 2 hours.

For the dressing: Combine the kimchi, miso, tofu, vegetable and sesame oil, vinegar and sugar in a blender and purée until smooth; season with salt, if needed. Refrigerate the dressing until ready to use; thin it with a little water if it seems too thick. The dressing can be made 4 days ahead and stored in an airtight container in the refrigerator.

Preheat the oven to 400°F (220°C) and set a rack in the middle.

Rinse the broccoli and pat dry. Trim the dry ends and peel any tough skin from the stems and slice straight through the broccoli to break it into several large florets. Add the broccoli to one side of a baking sheet and toss it with 2 tablespoons of the oil, and half the kosher salt and gochugaro.

In a medium bowl, gently toss the tofu with 1 tablespoon of the oil, and half the other half of the salt and gochugaro. Lay the tofu in a single layer on the other side of the baking sheet from the broccoli. Roast for 20 minutes, then flip both the broccoli and tofu. Roast for another 10 to 15 minutes, until broccoli is brown in spots and the tofu is crisp and puffed.

Divide the rice between 4 bowls and top with broccoli, tofu and some carrots and cabbage, if you’re using it. Drizzle over some of the Miso-Kimchi Dressing and serve.