Spicy Tofu and Zucchini Stew

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

6 cups water

1 sheet kombu seaweed

1 small white onion, cut into ½-inch pieces (about 1 cup)

1 (1-inch) piece fresh ginger

1 large garlic clove

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3 tablespoons doenjang (fermented soybean paste)

3 tablespoons gochujang

2 teaspoons gochugaru (or paprika plus hot pepper flake opt.)

1 teaspoon each garlic and ginger paste

1 ½ teaspoons kosher salt

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8 oz firm tofu, drained and cut into ½" cubes

2 cups shredded napa cabbage or baby bok choy

1 medium zucchini, cut into ⅛-inch-thick half-moons (about 1-¾ cups)

2 large scallions, cut into 1-inch pieces

1 ramen noodle nest (opt.)

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Toasted sesame oil, for garnish

Cooked white rice and kimchi, for serving

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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