1 tb Vegetable oil
1 1/2 ts Sesame oil
1 Garlic clove, crushed
1/4 c Minced leeks*
1/2 ts Minced red peppers
4 md Mushrooms, sliced
1/2 c Water
1 1/2 ts Sake (optional)#
2 1/2 ts Soy sauce
1/2 ts Salt
1 ds 7-spice red pepper+
1 1/2 ts Tomato ketchup
1 pk Extra firm silken tofu
2 ts Cornstarch
2 tb Water
1 tb Minced scallions
Heat a wok & coat with the oils. Add garlic, leeks & red peppers. Stir fry over high heat for 15 seconds. Reduce heat to medium, add mushrooms & saute for 1 minute. Add water, sake, soy sauce, salt, 7-spice pepper & ketchup. Bring to a boil & cook for 30 seconds. Add tofu & return to a boil. Dissolve cornstarch in water & stir into the wok. Simmer until thick. Garnish with scallions. * Or use minced scallions or onions # I substituted a sherry + I used 1/4 ts of crushed chilies Shurtleff & Aoyagi, “The Book of Tofu”