This dish is inspired by Sundubu Jjigae. I wanted to make a version of sundubu jjigae (Korean Spicy Tofu Stew) with soft tofu in the fridge and realised I didn’t have half of the ingredients required :)

After making this tofu stew, I think it will be a regular on the home menu. Spicy, warm, comforting and relatively healthy. I enjoy cooked cucumber (seeds removed) in certain broths and stews - it adds balanced sweetness and a fresh element to some dishes, kinda like winter melon or kohlrabi.

**Gluten free option: sub the shoyu in taré and chilli oil ingredients with Tamari.