Kimchi Fried Quinoa

Ingredients

• 2 cups (500 ml) kimchi
• 1 12 1/2 oz (350 g) package extra-firm tofu
• 1 tbsp (15 ml) cornstarch
• 1/4 tsp (1 ml) salt, plus more for seasoning
• 1/4 tsp (1 ml) white pepper, plus more for seasoning
• 5 tbsp (75 ml) vegetable oil divided
• 1 tbsp (15 ml) dark soy sauce
• 1 tbsp (15 ml) gochujang paste (use vegan-friendly option if desired)
• 2 cups (500 ml) cooked quinoa, cooled
• 1 cup (250 ml) edamame, thawed and drained if frozen
• 3 green onions, white parts thickly sliced and green parts julienned, divided
• 1 tbsp (15 ml) white vinegar
• 1-2 tbsp (15 to 30 ml) sesame oil, to taste
• 2 eggs
• 1 sheet nori, shredded, for garnish

Steps

1. Drain the kimchi in a strainer over a large bowl, keeping 1/3 cup (80 ml) of the drained liquid. Put the drained kimchi in another large bowl and cut into bite-sized pieces with clean kitchen shears. Set aside.
2. Wrap the tofu in a clean tea towel. If you have a tofu press, use it to remove excess liquid. Wrap the tofu in the tea towel and put it on a small rack over a parchment-lined baking sheet. Cover it with a plate or small baking sheet and put heavy weights on top, such as a couple of heavy pans or a small cast iron skillet. Leave to drain for about 30 minutes.
3. Take the weights off carefully and unwrap the tofu. Wipe away residual moisture with a paper towel, then cut into strips about 3/4 x 1 1/2 x 1/2 inches (2 x 4 x 1.25 cm). Put in a bowl and toss with cornstarch, 1/4 tsp (1 ml) salt and 1/4 tsp (1 ml) white pepper.
4. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over high heat until shimmering. Fry the coated tofu for 3 to 4 minutes, until the bottom is golden brown. Turn it over and fry for another 2 to 3 minutes. Remove from the heat and put the tofu on a plate.
5. Heat 2 tbsp (30 ml) vegetable oil over high heat in the same skillet. Fry the drained, cut kimchi until its edges are slightly charred. Add the gochujang paste and dark soy sauce. Keep cooking for 2 to 3 minutes, until fragrant.
6. Mix the cooked quinoa and edamame into the kimchi mixture to coat them. Toss in the sliced white parts of the green onions and fried tofu, then stir in the vinegar and season with salt and white pepper. Switch off the heat before stirring in sesame oil and the julienned green parts of the green onions. Divide between two large serving bowls.
7. In a separate frying pan over high heat, fry the eggs in the remaining 1 tbsp (15 ml) vegetable oil until their edges are crispy and dark brown. Put a fried egg on each serving bowl and garnish with shredded nori as desired.