Tofu Yum-Yum Rice Bowl

• 1 14 ounce package extra-firm tofu, drained, cut into 8 pieces
• 1 small head garlic, cloves coarsely chopped (about 1/4 cup)
• 1/2 cup soy sauce
• 1/4 cup hot chili paste (such as sambal oelek)
• 1/4 cup coarsely chopped fresh cilantro
• 1 1/2 teaspoons coarsely chopped peeled ginger
• 2 cups short-grain rice
• Kosher salt
• Vegetable oil (for frying; about 4 cups)
• 1/2 cup cornstarch
• 4 poached eggs
• 1 cup kimchi
• 1 cup cilantro leaves
• 1/2 cup basil leaves
• Thinly sliced scallions (for serving)
• 1/4 cup unsalted, roasted peanuts, lightly crushed
• 2 tablespoons toasted sesame seeds
• A deep-fry thermometer

1. Place tofu on a rimmed baking sheet layered with paper towels; top with several more paper towels and press gently to squeeze out excess liquid. Transfer tofu to a shallow baking dish.
2. Give garlic, soy sauce, chili paste, cilantro, and ginger a whirl in a blender, scraping down the sides as needed, until smooth, about 3 minutes (consistency will be similar to ketchup). Pour over tofu and turn to coat. Chill at least 2 hours.
3. Do ahead: Tofu can be marinated 12 hours ahead. Cover and keep chilled.
4. Place rice in a sieve and rinse under cold running water, rubbing with your fingers, until water runs clear. (This yields fluffy grains that won't clump.) Let drain 5 minutes.
5. Transfer rice to a medium saucepan; cover with 3 cups water and season with salt. Bring to a boil. Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, 12-15 minutes.
6. Remove saucepan from heat and fluff rice with a fork. Cover with a kitchen towel, then replace lid. Let sit 10 minutes for steam to absorb.
7. Pour oil into a medium pot to a depth of 2" and fit pot with thermometer. Heat oil over medium-high until thermometer registers 350u0b0.
8. Place cornstarch in a shallow bowl. Working in batches, remove tofu from marinade (do not scrape it off) and toss in cornstarch; shake off excess. Working in batches, fry tofu, turning occasionally, until golden brown, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; let drain.
9. Divide rice among bowls. Make a small well in the center of each and nestle a poached egg inside. Top with fried tofu, then kimchi, cilantro, basil, scallions, peanuts, and sesame seeds.

garlic, soy sauce, hot chili paste, fresh cilantro, peeled ginger, shortgrain rice, kosher salt, vegetable oil, cornstarch, eggs, cilantro, basil, scallions, peanuts, sesame seeds, thermometer

Taken from www.epicurious.com/recipes/food/views/tofu-yum-yum-rice-bowl-56389364 (may not work)