Fanchie-Dofu

Directions

Cut tofu lengthwise into half, then crosswise into ½-inch thick pieces.

In a small pot, bring 3 cups of water to a boil.

Drop in the tofu and return to a boil.

Then quickly empty the tofu into a colander to drain.

Heat a wok and coat with 4 tablespoons oil and the salt.

Add tomatoes and sauté until soft.

Add tofu, garlic and sake. Sauté for 2 or 3 minutes. Add water and leek.

Reduce heat and simmer for 4 to 5 minutes. Stir in dissolved cornstarch and remaining oil.

Simmer for 1 more minute until thick.

Add peas just before serving.