Step 1

Bring a medium saucepan of water to a boil. Stir in the rice and a big pinch of salt. Reduce the heat to maintain a simmer and cook, uncovered and stirring occasionally, until the rice is tender, 20 to 25 minutes. Drain well and return to the saucepan.

Step 2

Meanwhile, cut the tofu into 1- to 1 1/2-inch cubes. Press with paper towels to remove as much moisture as possible. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu pieces and season with salt. Cook, stirring occasionally, until the tofu is well browned on all sides, about 20 minutes.

Step 3

Stir together the kimchi brine, 1 teaspoon sesame oil, the hoisin sauce and brown sugar in a small bowl. Add to the skillet and cook, stirring, until the tofu is well coated and lightly caramelized, about 5 minutes.

Step 4

Combine the cucumber, bell pepper, radishes, scallions and remaining 1 tablespoon sesame oil in a large bowl; toss well. Season with 1/4 teaspoon salt.

Step 5

Divide the rice among shallow bowls. Top with the tofu, vegetables and kimchi.