In a pot, bring 1½ cups salted water and the rice to a boil over high heat. Reduce to a simmer, cover, and cook until the rice is just tender and the liquid is absorbed, 18 to 20 minutes. While the rice cooks, prepare the tofu and vegetables.

• Cut the tofu into 1-inch-thick cubes.
• Scrub the turnips, trim the tops, and cut into quarters.
• Rinse the celery and cut on the diagonal into ½-inch wedges.
• Trim the root ends from the spring onions and thinly slice, separating the whites from the green tops.
• Trim the root ends of the green garlic, remove the papery outer layer, and finely chop the whites and most of the greens.
• Peel the ginger and finely chop.
• Coarsely chop the cilantro.

In a pan, over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking.
Add the turnips, season with salt, and cook until just tender, 3 to 5 minutes. Add the celery, spring onion whites, green garlic, ginger, and as many of the kimchi chile flakes as you like. Stir and cook until fragrant, 1 to 2 minutes. Add the tofu, braising liquid, and ½ cup water. Cover, and cook until the vegetables are tender and the tofu is heated through, 4 to 6 minutes.
Remove from the heat and add the spring onion tops and cilantro. Stir to combine and season with salt to taste.

Transfer to individual plates or bowls and serve with the rice.