Dice all the main ingredients into small pieces, including potato, zucchini, onion, and mushrooms.

Cut tofu into cubes and set aside. Add tofu later to preserve its shape.

Prepare chili peppers by slicing them and set aside.

Mix all the seasonings into a sauce beforehand.

Heat a pan with a little oil and sauté onion and potato until onion turns translucent.

Add zucchini and mushrooms to the pan and continue sautéing.

Add the prepared sauce and gradually pour in anchovy stock while stirring to dissolve the sauce.

Simmer the mixture until it thickens and flavors meld together.

Add tofu and chili peppers to the stew and cook together.

Serve the stew in a stone pot or bowl for individual portions.