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"