Tilapia Gochijang Dooboo Jigae (Hot Pepper Paste soup with Tilapia and Tofu)

Hiyah people!
I haven't been posting for a while because of my diet. But now, since I'm finally off the hook, I get to enjoy cooking again ;)
So this is a pretty light recipe, but will leave you feeling full any day. For the cooler nights of late August.

I don't like to specify amounts because I feel it's subjective (hey, how much gochujang you put in is up to you...can't force you to burn your mouth off ;) ) Anyways, I never cook by amounts unless when I'm baking, that's when I follow the recipe down to the letter.

Ingredients
Water
Tofu (1/3 of a block is good)
Kombu (Or any thick seaweed)
1 Tilapia filet
Gochujang (Korean hot pepper paste)
Dwenjang (Asian soybean paste)

Any kind of vegetables.

Soy sauce (to taste)*

1. Put cold water into a large pot, add dried kombu and diced tofu. Bring to a boil.
2. Add tilapia filet.
3. Add gochujang paste to taste. I usually add 2 tablespoons, I like it to be spicier.
4. Add any vegetables you prefer.
5. Add dwenjang if you think it needs more salt
6. Serve with soy sauce (diners can adjust soup savoriness to taste) and steamed white rice.

Cookievision's Impromptu Veggie and Tofu Pasta with Side Dish

I wanted three cheese pasta, but had only 1 cheese and some veggies. 
This ain't authentic. Its my invention.
Prep + Cooking Time: 1 hr 15 min  
Serves 4 people. Hungry ones ;D 
Ingredients 
4 teaspoons olive pomace oil (or vegetable oil or any oil suited for frying)
6 cloves garlic, finely minced (may add more or less depending on taste)
1 small onion, diced (may add more or less depending on taste)
1/2 cup carrot, chopped 
1 green pepper
2 squares chinese dry tofu (dougan), in medium-thick slices 

Chinese dry tofu and one type of hot pepper

1 can tomato puree (or your favorite pasta sauce)
1 1/2 teaspoon rotisserie chicken seasoning
1 tablespoon butter
1 lb pasta
Whole milk, heavy cream, or cream cheese (depending on how creamy you want your sauce to be)
2 slices American cheese
sugar and salt to taste
2 fresh hot peppers (optional)
Chinkiang black rice vinegar (optional)

Directions
Cook pasta according to package directions.
Meanwhile, in a large nonreactive saucepan, heat oil and butter on medium heat. 
When oil gets warm, add onion, garlic, carrot and stir with spatula.
When onion becomes slightly translucent, add rotisserie chicken seasoning and stir .
Add tomato puree or pasta sauce, or both. Stir. 
When sauce starts to boil a little, add sugar and salt to taste. Add green pepper. Turn to medium-low heat to prevent sauce from flying out pot. Stir.
Add tofu slices. Turn to low heat. Stir.
If you wish, add cream cheese. Stir.
Add American cheese slice. Stir until it disappears. Add another.
Turn off heat. Add milk/heavy cream to desired creaminess. Stir sauce.
Combine the pasta with the sauce in the pot. Mix thoroughly with spatula.

Optional side dish
Slice hot peppers into small pieces. Be careful to not touch the inner white part, because that's where the capsaicin is. The capsaicin is the chemical that makes peppers hot. Your hand will feel painful for a few hours afterward if you do. Mix with chinkiang black rice vinegar. This side dish will tone down the richness of the pasta sauce.
Enjoy!!

I await your feedback.