Place the rice and water in a medium saucepan and bring it to boil. Once the water starts to boil, reduce the heat to medium-low, and let it simmer for another 15 to 20 minutes minutes, or until all the water is evaporated. Turn off the heat, and put a lid on the saucepan for the rice to finish cooking.

While the rice is cooking, drain the water from the tofu, and wrap it with two paper towels. Press the tofu by setting it between a plate and a heavy object on top. I usually put a saucepan on top of the tofu and weigh it down with a bag of sugar or flour. Press the tofu for 15 to 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.

Chop the tofu into 1/2-inch cubes. Toss the tofu with one tablespoon of olive oil, teriyaki sauce, and salt. Arrange the tofu on the baking sheet in a single layer. Bake for about 10 minutes, or until the tofu has browned, and flip the cubes to another side. Continue flipping the tofu every 10 minutes until all the sides are browned.

In a large saute pan, heat one tablespoon of olive oil over medium-high heat. Add the yellow onions, and stir until they start to brown. Add the cabbage, and let it cook for 3 minutes. Next, add the red peppers and let it cook for 2 minutes. Add the cooked rice and stir for 2 minutes. Season the rice with gochujang, oyster sauce, and soy sauce. Stir to combine. Mix in the green onions, saving a little for garnish. Let everything cook for another minute or two and turn off the heat.

In a small pot, bring about 4 cups of water to boil. Once the water is bubbling, add the baby gai lan and cook it for 2 to 3 minutes, or until it turns into a vibrant green color.

Serve the fried rice with some gai lan and baked tofu on the side. Garnish with more green onions, if you like.