Fry the tofu: Cut the tofu into bite-size rectangles of about ½-inch thick. If using medium tofu, press it between a few sheets of kitchen paper towel to remove excess moisture. Heat a few tablespoons of oil in a non-stick skillet and fry the tofu until golden brown on both sides, about 5 minutes. You can also deep-fry the tofu, or use an air-fryer. The goal is to have golden brown tofu. Transfer the fried tofu to a plate lined with a kitchen paper towel to remove excess oil.
Heat a tablespoon of oil in a deep saucepan or clay pot. Once hot, add the minced garlic and cook for 2-3 minutes, or until fragrant.
Next, add the fried tofu, soy sauce, coconut sugar, and a tablespoon of water. Stir to coat and let the tofu simmer in the sauce for 2-3 minutes. This will allow the tofu to absorb the sweet and salty sauce.
Add the kimchi with its juice to the pot, as well as the Korean chili powder, and water. Let simmer covered for about 10 minutes. Taste and adjust saltiness if needed, and serve!
Enjoy with white rice, noodles and your favorite greens!