Press the tofu to remove as much moisture as possible and cut into two large approx 1cm thick rectangles
Peel and finely chop the ginger and garlic for the rice and sauce. Peel and small dice the onion. Cover the peas in warm water and set aside.
Whisk together in a medium size bowl the bbq sauce ingredients. Add the tofu to the sauce and coat well and leave aside while you prepare the rest of your ingredients.
For rice; heat 1 tbsp oil in a medium flat pan or wok over high heat, when hot add the onion and cook for 2-3 minutes, add the garlic and ginger stirring for 1-2 minutes, add the chopped kimchi, cold cooked rice, cook for 1-2 minutes, leave on a low heat while you cook the tofu and greens.
In another large nonstick wide flat or griddle pan heat ½ tbsp of oil, remove the tofu from the sauce and add to the pan, cook for 2-3 minutes per side until seared nicely, add the chopped greens and a tbsp of the bbq sauce to the pan and cook for a further 2 minutes until the greens are cooked through.
To finish the kimchi rice, increase the heat to medium, drain and add the peas, kimchi juice and tamari and mix well and heat through. Transfer the rice to serving bowls and top with the bbq tofu and greens and drizzle any leftover sauce over the dish. Enjoy!