Seared Tofu With Kimchi

• 1 (14-ounce) block firm tofu, drained and cut crosswise into 8 equal slices
• 2 tbsp sesame oil
• 2 scallions, root ends trimmed, cut into 2-inch pieces
• ⅔ cup store-bought or homemade napa cabbage kimchi, coarsely chopped, plus 2 tablespoons kimchi juice
• 2 tbsp light soy sauce
• 1 tsp sugar
• Cooked rice (optional), for serving

Instructions

1. Pat tofu pieces dry between sheets of paper towel.
2. Heat the sesame oil in a large (12-inch) skillet over medium. When the oil is shimmering, add the tofu in a single layer and cook, undisturbed, until lightly golden on one side, about 4 minutes. Flip and cook another 3 to 4 minutes.
3. Add the scallions and kimchi to the same pan with the tofu and gently move the tofu pieces around to incorporate them into the kimchi mixture. Cook until the kimchi wilts a little, 1 to 2 minutes. Add the kimchi juice, soy sauce, sugar and ½ cup water.
4. Bring the mixture to a boil over medium-high heat, then adjust heat to medium and simmer until the tofu has absorbed some of the flavors but the mixture remains saucy, 5 to 6 minutes.
5. Serve with rice or on its own.