Spicy Tofu and Zucchini Stew

Ingredients

• 1 (16-ounce) package firm tofu
• 5 cups water
• 1 (0.6-ounce) packet dried mixed seafood, anchovy, and dashi (such as GS Plus Seafood)
• 3 tablespoons doenjang (fermented soybean paste)
• 3 tablespoons gochujang
• 2 teaspoons gochugaru, plus more for garnish
• 1 (1-inch) piece fresh ginger, peeled and minced (about 2 teaspoon)
• 1 large garlic clove, minced
• 2 cups shredded napa cabbage
• 1 medium zucchini, cut into 1/8-inch-thick half-moons (about 13/4 cups)
• 1 small white onion, cut into 1/2-inch pieces (about 1 cup)
• 4 large scallions, cut into 1-inch pieces
• 1 ½ teaspoons kosher salt
• Toasted sesame oil, for garnish
• Cooked white rice and kimchi, for serving

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