Kimchi and Tofu Bites

In a medium bowl, whisk together gochujang, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger to create the marinade.

Add the pressed and cubed tofu to the marinade and gently toss to coat. Let it marinate for at least 15 minutes, or up to 30 minutes.

Heat the olive oil in a non-stick skillet over medium-high heat.

Add the marinated tofu cubes to the skillet in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and slightly crispy.

Remove the tofu from the skillet and place it on a plate lined with a paper towel to absorb excess oil.

In a small bowl, combine the cooked tofu with the chopped kimchi. Gently toss to combine.

Arrange the Kimchi and Tofu Bites on a serving platter.

Garnish with chopped scallions and sesame seeds.

Serve immediately.