Pre-heat oven to 450F.
Wrap the block of tofu in a clean dish towel or paper towels and remove as much water as possible.
Whisk together 2 tablespoons oil, salt, garlic powder, and black pepper in a large bowl. Dice tofu in bite sized pieces and toss in the oil mixture. Once coated, add in the cornstarch and toss once more. Add the tofu to a parchment lined baking sheet and bake for 30-45 minutes. This is all depending on your desired amount of crisp-ness. I usually go for somewhere in the middle.
While the tofu is baking, add 1 cup of Jasmine Rice to 2 cups of water. Bring to boil, cover, lower to simmer and cook for 20 minutes. After 20 minutes, turn off heat and set aside. Alternatively, use a rice cooker.
Add the oil to a large pan on medium-high heat. Add the chopped onion, bell peppers, and the white part of the thinly sliced green onions. After a few minutes, add garlic cloves, frozen peas, and carrots. After a few more minutes, add the cooked rice. Stir together and let sit for 2-3 minutes. Stir. Let sit for another 2-3 minutes. You want to wait long enough for the rice to crisp up slightly. After about 10 minutes, add in the baked tofu, green part of the green onion, kimchi, and soy sauce to taste. Stir. Turn off heat and serve!