24 oz Tofu 5 tb Oil 1 ts Salt 2 Tomatoes, cut into 8 wedges 1 Garlic clove, minced 1 ts Sake 3 tb Water 1/2 Leek or onion, diced 1 tb Cornstarch dissolved in 3 tb -- water 1 c Green peas, parboiled Cut tofu lengthwise into half, then crosswise into 1/2-inch thick pieces. In a small pot, bring 3 cups of water to a boil. Drop in the tofu & return to a boil. Then quickly empty the tofu into a colander to drain. Heat a wok & coat with 4 tb oil & the salt. Add tomatoes & saute till soft. Add tofu, garlic & sake. Saute for 2 or 3 minutes. Add water & leek. Reduce heat & simmer for 4 to 5 minutes. Stir in dissolved cornstarch & remaining oil. Simmer for 1 more minute until thick. Add peas just before serving. Shurtleff & Aoyagi, "The Book of Tofu"