3 garlic cloves, finely diced
1 onion, finely diced
1 spring onion (green part), thinly sliced, reserve a little for garnish
reserved spring onion
cooked rice
1 tbsp gochujang paste
½ tsp salt
2 tsp sesame oil
sesame oil
sesame seeds
1 tsp soy sauce
1 tsp sugar
1 tbsp vegetable oil
400g/14oz extra firm tofu, pressed and cut into slices about 1cm thick
200g/7oz vegan kimchi, chopped, plus 2 tbsp of the brine (‘kimchi Âá³Ü¾±³¦±ð’)