- 2 tablespoons gochujang, or to taste
- 2 tablespoons rice vinegar, omit or decrease the amount if your kimchi is very sour
- 1 tablespoon soy sauce or tamari
- 3 tablespoons vegetable oil, divided
- 1 pound extra firm tofu, drained, pressed and cut into 1 inch cubes
- 1 small onion, diced
- 3 garlic cloves, minced
- 2 cups vegan kimchi, chopped
- 4 cups cooked rice, preferably at least a day old, chilled in the refrigerator
- 1 small bunch bok choy chopped
- 4 scallions, cut into 1-inch pieces
- Sesame seeds, for sprinkling
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Whisk the gochujang, rice vinegar and soy sauce or tamari together in small bowl, set aside.
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Coat a large flat-bottomed skillet with 1 tablespoon of oil and place it over medium heat. Add the tofu cubes and cook until browned on bottoms, about 5 minutes. Flip and cook about 5 minutes more. Remove from skillet and transfer to a plate.
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Add the remaining oil to the skillet and raise the heat to medium-high. Add the onion and garlic. Sauté until the onion in slightly softened, about 2 minutes.
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Add the kimchi and sauté 2 minutes more.
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Raise the heat to high and add the rice and gochujang mixture. Cook, flipping frequently, until rice begins to crisp spots, about 5-7 minutes. Add the bok choy to the skillet. Cook about 1 minute more, flipping to incorporate the bok choy, just until wilted. Add in tofu and scallions. Flip to incorporate and remove from heat.
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Add the in tofu and scallions to the skillet. Flip a few times to incorporate and remove from heat.
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Divide among plates or bowls and top with sesame seeds. Serve.