Using a strainer placed over a large bowl, drain kimchi and reserve 1/3 cup (80 ml) drained liquid. Transfer drained kimchi to another large bowl. Using clean kitchen shears, cut kimchi into bite-sized chunks. Set aside.

Wrap tofu with a clean tea towel.(Use a tofu press to remove excess liquid from tofu-if you have it) Wrap tofu in tea towel. Place it on a small rack over a parchment-lined baking sheet. Cover wrapped tofu with a plate or small baking sheet and place heavy weights on it, such as a couple of heavy pans or a small cast iron skillet. Let it drain for about 30 minutes.

Carefully remove weights and unwrap tofu. Wipe any residual moisture with a paper towel. Cut into about 3/4 x 1 1/2 x 1/2 inches (2 x 4 x 1.25 cm) strips and transfer to a bowl. Toss with cornstarch, 1/4 tsp (1 ml) salt and 1/4 tsp (1 ml) white pepper.

In a large skillet over high heat, heat 2 tbsp (30 ml) vegetable oil until shimmering. Fry coated tofu for 3 to 4 minutes, until golden brown on bottom. Flip tofu over and continue frying for another 2 to 3 minutes. Remove from heat and transfer to a plate.

In same skillet over high heat, heat 2 tbsp (30 ml) vegetable oil. Fry drained and cut kimchi until slightly charred at edges. Add gochujang paste and dark soy sauce and cook for 2 to 3 minutes, until fragrant.

Add cooked quinoa and edamame and mix to coat with kimchi mixture. Toss in sliced white parts of the green onions and fried tofu. Stir in vinegar and season with salt and white pepper. Turn off heat and stir in sesame oil and julienned green parts of the green onions. Divide into two large serving bowls.