Reserving the liquid, drain the kimchi well using a strainer

Coarsely chop the kimchi to make it easier to eat with the tofu.

Heat a non-stick skillet over medium heat and add the kimchi as well as the sugar and rice vinegar

Stirring often, fry the kimchi until the cabbage pieces have just begun to brown. 

Take off heat and stir in about 2 tablespoons of the reserved kimchi liquid to moisten. 

It can be served warm or cold.