Ingredients:

300g/11 oz tofu, cubed
4 tablespoons soy sauce
1 tablespoon dry sherry
1 1/2 tablespoons wholemeal flour 
2 tablespoons oil
225g/8oz leeks, washed and thinly sliced
1 clove garlic, finely chopped
120ml/4 floz vegetable stock
white pepper
1 red pepper, deseeded and diced
2 tablespoons chopped parsley
gomasio for sprinkling

Method:

Place the tofu in a bowl.  Pour over the soy sauce and sherry and marinate  for at least 30 minutes.

Drain the tofu, reserving the marinade, and coat in the flour.  Heat the oil in a fruing pan and fry the tofu until brown and crisp, stirring frequently. Remove and keep hot.

Add the leeks and garlic to the pan and fry over a moderate to high heat until coated in oil.  Add the stock and tofu marinade.  Bring to the boil, cover and simmer for 5-7 minutes.

Season to taste with pepper. Arrange the tofu on the vegetables and serve sprinkled with red pepper, parsley and gomasio.

TIP:  Salt substitute, gomasio or sesame salt, is available from heath food stores.