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"