Fanchie-Dofu

Servings: 4
Ingredients:

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 and
return to a boil. Then quickly empty the tofu into a colander to drain.

Heat a wok and coat with 4 tb oil and the salt. Add tomatoes and saute till
soft. Add tofu, garlic and sake. Saute 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.

Shurtleff and Aoyagi, ‘The Book of Tofu’

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