Kimchi Fried Rice (Plant-Based!) - Minimalist Baker

Name: Kimchi Fried Rice (Plant-Based!) - Minimalist Baker
Cuisine: Asian, Korean
Ingredients: 12 cups water (yes, we really do mean 12 cups — the rice is cooked using the pasta method); 1 cup uncooked brown rice, rinsed thoroughly (we used short-grain, but long-grain works too // alternatively, skip cooking rice and use two cups leftover as recipe is written); 14 ounces extra-firm tofu; 1 Tbsp toasted sesame oil; 2 Tbsp gochujang sauce (or sub store-bought // ensure vegan/gluten-free friendly as needed); 1 Tbsp toasted sesame oil; 1 medium yellow onion, diced; 4 cloves garlic, minced; 2 ½ cups stir fry veggies of choice (we used carrots and snap peas!), cut into bite-size pieces; 1 Tbsp tamari or soy sauce (if not gluten-free); 1 cup kimchi , chopped into bite-size pieces (or sub store-bought // ensure vegan-friendly as needed); 1 Tbsp kimchi juice (from a jar of kimchi // ensure vegan-friendly as needed); 1 Tbsp toasted sesame oil; 1 Tbsp tamari (or soy sauce if not gluten-free); 2 Tbsp finely chopped fresh ginger; 2 cups cooked, cooled brown rice (leftovers or rice cooked per Step 1); 1/4 cup gochujang sauce (or sub store-bought // ensure vegan/gluten-free friendly as needed); GARNISH optional; Sesame seeds; Sliced green onion