Rice Bowls with Tofu and Kimchi

Name: Rice Bowls with Tofu and Kimchi
Ingredients: 1 1/4 cups short-grain brown rice; Kosher salt; 1 16-ounce package extra-firm tofu, drained; 2 tablespoons vegetable oil; 1 cup drained kimchi, roughly chopped, plus 2 tablespoons brine; 1 tablespoon plus 1 teaspoon toasted sesame oil; 1 tablespoon hoisin sauce; 2 teaspoons packed light brown sugar; 1/4 seedless cucumber, thinly sliced; 1/2 yellow bell pepper, thinly sliced; 6 small radishes, thinly sliced; 2 small scallions, thinly sliced