Spicy Kimchi Tofu Stew
['Kosher salt', '1 16-ounce package silken tofu, cut into 1" pieces', '1 tablespoon vegetable oil', '4 cups gently squeezed cabbage kimchi, chopped, plus 1 cup liquid', '2 tablespoons gochujang (Korean hot pepper paste)', '8 scallions, cut into 1" pieces', '2 tablespoons reduced-sodium soy sauce', '1 tablespoon toasted sesame oil', 'Freshly ground black pepper', '6 large egg yolks', '2 tablespoons toasted sesame seeds']
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.
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