This is such a great recipe for this time of year: warming, comforting and yet incredibly healthy. It’s basically a vegan Japanese take on a classic English beef stew, with gravy, melting potatoes and flavourful chunks of carrot and onion. Crispy tofu takes the place of beef, which acts like a sponge soaking up all the lovely liquor. I first got the recipe when I did my Japanese cooking course a couple of years ago, but I’ve adapted it a fair bit since then to suit my taste and store cupboard. Do try it, the flavours you get from so few simple ingredients is really surprising.