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Wrap tofu in several layers of paper towels, and arrange tofu on plate. Cover tofu with another plate or heavy can and let sit for a few minutes to remove as much liquid as possible. Repeat as needed. Unwrap tofu, discarding paper towels.
Cut tofu into 3/4-inch-thick slices and place in the bottom of a slow cooker, keeping them in one layer if possible. Sprinkle with salt and drizzle with gochujang. Cover and cook on low for 6 hours or on high for 3 hours. Add spinach, cover and cook on low until spinach is just wilted, about 45 minutes. Serve tofu with spinach and sprinkle with green onions.