Strain and press the tofu wrapped in paper towel in a mesh sieve with a weight for 10-15 minutes.

Combine the dahl, quinoa, and water in a medium pot and bring to a boil. Lower the heat to simmer and cover until soft, about 15 minutes. Remove from heat, still covered, for 5 minutes, then fluff with a fork.

While the grains cook, sprinkle salt on the cucumber slices and let sit in a separate sieve.

In a large skillet, toast the sesame seeds over low heat until they are browned and fragrant, about 2-3 minutes. Set aside.

Chop the radish greens and kale; for the latter, remove the leaves from the tough stems (save them for roasting or stock if you like), stack 2-3 leaves on top of each other, roll and slice.

When the grains are done, add the oil, tamari, ginger, garlic, and miso to the skillet and stir to combine. Let the mixture heat for a few minutes before adding the tofu, cut into cubes. Stir to combine, and let the tofu begin to brown slightly before adding the cooked grains, kimchi, and kimchi juice to the pan. Stir well to combine over medium heat, and cook until slightly browned and thoroughly heated, 5-10 minutes.

In a separate medium pot, add greens, vinegar, and a splash of water. Steam for 3-4 minutes. Stir in the prepared sesame seeds.

Squeeze out any liquids you can from the cucumbers.

Combine grain/tofu mixture and greens in a bowl.