Cook 3 cups of short grain white rice per instruction on package. I prefer to use a rice cooker so it's perfect every time with the push of a button with no need to worry about burning the rice.

In a small bowl mix soy sauce, brown sugar, sesame oil, red pepper and ginger and set aside.

Remove tofu from package and press it gently over a sink or bowl to drain out excess water. Cut the tofu blocks into 1/4 inch cubes and squeeze gently to remove moisture before frying.

Heat olive oil in pan on high, add tofu and fry until golden.

Turn the heat down to medium. Add soy, sugar, ginger, pepper mixture to the tofu and simmer gently for 2-3 minutes.

Serve Korean tofu over rice, top with diced green onions and sesame seeds. Optionally, include Sriracha, Kimchi and Korean cucumber pickles on the side.