This recipe, from Mai-yan, for a healthy Korean tofu stew, is easy to make, and perfect for a cold night under the stars. One of my favorite dishes is sundubu-jjigae which is what this Korean Soft Tofu stew is based on. Typically, the dish arrives at the table in an individual-sized stone pot filled with furiously bubbling stew. It is served with rice, also made in a stone pot, which yields deliciously crispy rice at the bottom. I hadn’t thought to make this while backpacking in the past—too many perishables, specialty ingredients, too heavy.