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Heat 1 tbsp of oil on medium-high heat, in a large wok or pan.
Crumble a block of extra firm tofu with your fingers and add to the wok. Cook for around 3-4 minutes, tossing often, until slightly golden.
Add kala namak (black salt) to give the tofu a bit of an eggy taste - alternatively, you can just add regular salt. Toss and set aside.
In the same wok or pan, add another 1 tbsp of oil and shredded white cabbage on high heat.
Sauté for a couple of minutes then add minced garlic and sauté for around 5 minutes or until the cabbage shrinks down and is beginning to brown slightly.
Add cooked rice, soy sauce and green onions (save some for garnish) and mix until everything is well combined.
Turn the heat off and mix in roasted sesame oil and add black pepper to taste. Add more soy sauce or sesame oil, depending on preference.
Enjoy right away or store in a tightly sealed container in the fridge for up to 4 days or a freezer for up to 1 month.