In a large 31cm skillet, heat the olive until shimmering before adding the chopped carrots, bay leaves, cracked pepper and a good pinch of salt. The salt will draw out moisture from the carrots so they will cook without browning. The pepper will mellow as it cooks. Cook for 15-20 minutes until soft.
Meanwhile, mix together the tomato paste, balsamic, Tamari, Worcestershire sauce, miso and light brown sugar in a medium bowl. Whisk to combine and adjust for taste as you see fit. Add the cocoa, asafoetida and spices here if you’re using them.
At this point, preheat the oven to 230C or 445F.
Once the carrots are cooked, pour the tomato paste mixture into the skillet and use a silicon spatula to combine it with the carrots. Deglaze the pan with the red wine.
Allow to cook for a few minutes before crumbling in the defrosted and drained tofu. Stir to combine and allow the tofu and stir to combine, cooking for a minute or two. Add the stock and tinned tomato and stir to combine. Cook for 10 or so minutes until the tofu has taken on colour and flavour. Turn off the heat and add the frozen peas if you’re using them. Allow them to cook slightly before adding the cornflour. If you add them together the cornflour will clump to the peas.