Brown rice, tofu and kimchi bowl

Ingredients:

• 1 and 1/4 cups brown rice
• 1 package (450 g) extra-firm tofu, drained
• 2 tablespoons of vegetable oil
• 1 cup kimchi (squeeze out the liquid), coarsely chopped, + 2 tablespoons brine
• 1 tbsp. l. + 1 tsp. dark sesame oil
• 1 tbsp hoisin sauce
• 2 tsp light brown sugar
• A quarter of a seedless cucumber, thinly sliced
• Half a yellow bell pepper, thinly sliced
• 6 small radishes, thinly sliced
• 2 small green onions, thinly sliced

Preparation:

1. In a medium saucepan, bring water to a boil. Add the rice and a large pinch of salt. Reduce heat and simmer, uncovered, stirring occasionally, until the rice is tender, 20-25 minutes. Drain the rice in a colander, then return it to the saucepan.
2. Meanwhile, cut the tofu into 2.5-4 cm cubes. Pat dry with paper towels to remove as much moisture as possible. Heat the sesame oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Fry, stirring occasionally, until golden brown on all sides, about 20 minutes.
3. In a small bowl, combine the kimchi brine, 1 teaspoon sesame oil, hoisin sauce, and brown sugar. Add to the pan and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.
4. Combine the cucumber, bell pepper, radish, green onion, and the remaining 1 tablespoon sesame oil in a large bowl; mix well. Sprinkle with 1/4 teaspoon salt.
5. Divide the rice into shallow bowls. Top with tofu, vegetables, and kimchi.