Kimchi and Tofu Stir fry

Now because I cook for only my self, ingredients tend to last more than one cooking meal, so you will notice this is basically a reshuffle of the ingredients i used in my last dish. I do this to add some variety in my life. It would be a shame to it the same thing over and over.. and while this uses the same ingredients, the texture and taste is different too, its a completely different meal. What i like about this meal is it takes about 30 minutes in total. you can eat it with rice or noodles. I put on 1/4 of a cup of rice in the rice cooker before i started chopping the vegetables and it was done by the time i finished cooking.

Ingredients:
the beauty of stirfry is you can use any vegetables you have lying around if you wanted, not just these. Usually i would add things like bokchoy, capsicum, eggplant or even thinly sliced pumpkin if i had them.

a cup of Cabbage cut into shreds (i forgot to mention the cutting last time. XD)
1 carrot cut in to similar size pieces
1/2 a green onion
1 clove of garlic and the same amount of Ginger both thinly diced, crushed or grated.
the left over broccoli from yesterday.
The remaining fried or Firm Tofu.
about a cup of Kimchi*
a teaspoon of sweet chili sauce (you can use more, depending. especially if you don't have kimchi)
a teaspoon of Soy sauce (salt reduced)
a few drops of sesame seed oil
and a few drops of vegetable oil
some sesame seeds

* I have two notes on kimchi for this dish. The first is, the taste of kimchi is far less diluted in this dish, and for those not used to it, it can be a bit too much in the chunk sizes you get in the pre-made kimchi. I found while i loved the taste it added too the dish a giant piece at first was just more than i could handle. I would suggest for beginners to this ingredient that you slice it up finely first before putting it in with the rest of the vegetables, it allows the taste to mix more consistently with the other ingredients. (also if you don't like one brand of kimchi try another, i found they have quite different tastes)
Right now though, because i eat kimchi so much, i just chuck a whole lot in.
If you don't use kimchi, add more other veges, a tiny bit more chili sauce and some more garlic.

Directions:

First, slice the onion and put in a wok or frying pan with the oils, ginger and garlic, keep stirring and cook until they start to brown.

Add the other veges.. all should be similar sizes so they cook at the same time. add in the chili sauce, soy sauce and Kimchi. stir until near cooked then add the tofu*, cut into biggish cubes . allow to warm through. and for everything to be cooked and serve.

*if you have firm tofu and want to brown it a bit. i would suggest cooking it separately with a little oil and possibly a bit of soy, and chili sauce let it cook until brown, then put it aside, cook the vegetables as mentioned above then add the tofu. I'm still getting used to using it as an ingredient, but it can break down too easily if cooked too long.