Kimchi Fried Rice | Delicious Korean Vegan Lunch Idea

Ingredients

• 2 tablespoons Oil
• 200 gm. / 7 oz. Firm Tofu, cubed
• 5 cloves Garlic, chopped
• 250 gm. / 9 oz. Kimchi, chopped (make sure it's vegan)
• 1.5 tablespoons Gochujang
• 1.5 tablespoons Soy sauce
• 4 cups cold or leftover Cooked Rice
• 1/4 cup Kimchi Juice
• 1.5 tablespoons Toasted Sesame Oil
• 1/2 cup Green Onion, freshly chopped
• Toasted Sesame Seeds