In a medium-sized bowl, toss the tofu with half the contents of the enclosed sesame sriracha sauce packet. Toss until evenly coated.

Add the remaining sauce into the container of vegetables. Mix until vegetables are evenly coated. Cover the container with a paper towel or plate and cook on high for 3-4 minutes.

Meanwhile, heat a tablespoon of cooking oil in a non-stick skillet over medium-high heat. Add the tofu and cook until the tofu starts to brown, about 2-3 minutes. Add the chopped kimchi and the rice from the enclosed packet and cook for another 2 minutes or until the rice is tender.

Add the tofu and kimchi mixture over the bowl and vegetables. Mix together and enjoy!