To make the gochujang sauce, use a microplane to grate the garlic into a small bowl. Add the rice vinegar and let rest for five minutes. Whisk in the remaining sauce ingredients and set aside.
To make the delicata squash: Scrape the seeds from the squash and cut the squash half into half-inch 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 ten 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.
