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1
In a small bowl, combine the vinegar with the sugar, cucumbers, 1 teaspoon of the ginger and 1/2 teaspoon of salt.
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2
Set aside.
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3
In a medium saucepan, combine the rice with 1 1/3 cups of water and bring to a boil.
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4
Cover and cook over very low heat until tender, 20 minutes.
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5
Remove from the heat and let stand for 5 minutes, then fluff with a fork.
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6
Meanwhile, in a nonstick skillet, heat 2 tablespoons of the vegetable oil.
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7
Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter.
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8
Heat 1 tablespoon of the vegetable oil and add the tofu.
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9
Cook over high heat, turning, until browned, 5 minutes.
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10
Scrape the tofu onto the platter, keeping it separate from the mushrooms.
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11
Heat 2 tablespoons of vegetable oil in the skillet.
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12
Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds.
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13
Add the mustard greens and sesame oil, season with salt and cook until the greens are wilted and just tender, 4 minutes.
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14
Add the greens to the platter.
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15
Wipe out the skillet.
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16
Heat the remaining 1 tablespoon of vegetable oil in the skillet.
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17
Add the zucchini and cook over high heat until softened, 3 minutes.
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18
Add the kecap manis and cook until the zucchini is glazed, 1 minute; scrape onto the platter.
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19
Keep warm.
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20
Mound the rice in bowls and arrange the cooked vegetables in separate piles.
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21
Using a slotted spoon, add the pickled cucumbers to the bowls.
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22
Garnish with the scallions and a dollop of gochujang and serve.
