Spicy Kimchi Tofu Stew

Bring a large pot of salted water to a boil. Reduce heat, carefully add tofu, and simmer gently until slightly puffed and firmed up, about 4 minutes. Using a slotted spoon, transfer tofu to a medium bowl. Heat vegetable oil in a large heavy pot over medium-high heat. Add kimchi and gochujang and cook, stirring often, until beginning to brown, 5 –8 minutes. Add kimchi liquid and 8 cups water. Bring to a boil, reduce heat, and simmer until kimchi is softened and translucent, 35 –40 minutes. Add scallions, soy sauce, and tofu; simmer gently until tofu has absorbed flavors, 20 –25 minutes (tofu will fall apart a little). Add sesame oil; season with salt and pepper. Ladle stew into bowls; top each with an egg yolk and sesame seeds.