SHRIMP AND TOFU PAD THAI

Steps:

• Drain tofu and wrap firmly in cheese cloth; place between 2 cake pans or plates and place a 5-pound weight on top. Refrigerate for 12 to 16 hours.
• Combine soy sauce and 5-spice in a shallow bowl; add tofu. Marinate tofu in refrigerator for 15 minutes; flip tofu and marinate for 15 minutes more.
• Place rice noodles in a bowl and pour in enough boiling water to cover; allow to sit until noodles have softened, about 10 minutes. Drain and cut noodles into thirds.
• Combine brown sugar, lime juice, fish sauce, and vinegar in a bowl and stir until sugar is dissolved and sauce is smooth.
• Remove tofu from marinade and cut into 1/4-inch wide strips.
• Heat peanut oil in a large skillet or wok over medium-high heat; add tofu pieces, 2 to 4 at a time, and cook, stirring constantly, until lightly browned and cooked through, about 30 seconds per side. Transfer cooked tofu to a paper towel-lined plate, reserving oil in the skillet.
• Place 2/3 of the green onions and garlic in the same skillet, adding more oil if needed; cook and stir until fragrant, about 30 seconds. Add eggs; cook and stir until scrambled and cooked through, 2 to 3 minutes. Add shrimp; cook and stir until warmed through, about 30 seconds. Add noodles and toss until evenly mixed.
• Stir brown sugar sauce into noodle mixture and toss to coat. Add kimchi and toss until well mixed and pad Thai is heated through, about 1 minute more. Transfer pad Thai to serving plates and top with bean sprouts and remaining green onions.