Kimchi Fried Pearls

Place a small saucepan of salted water on to boil for the fregola. Pick the cilantro leaves from the stems. Peel and slice the carrot into rounds. Drain the tofu and press it gently between paper towels to dry, then crumble the tofu into a medium bowl. Roughly chop the kimchi.

Once the water is boiling, add the fregola and cook until the pearls are tender, about 8 to 12 minutes. Drain the fregola and rinse with cool water to stop the cooking process. Allow the fregola to drain until you’re ready to fry.

Place a large nonstick skillet over high heat and add the sesame oil. Once hot, add the fregola in one layer and cook until lightly crisped on the bottom, about 2 to 3 minutes. Sprinkle with salt and pepper and toss the fregola, cooking about 1 minute longer.

Add the sliced carrot, crumbled tofu, and sugar snap peas to the skillet with the fregola. Season with salt, toss, and cook until the vegetables are crisp-tender, about 2 to 3 minutes.

Stir the chopped kimchi into the fregola and vegetables. Spoon the kimchi fried pearls into large, shallow bowls and top with cilantro leaves. Sprinkle with smoked nori spice. Dig in!