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"