Heat oil in skillet until hot. Add mustard seeds and when they begin
to pop add leek and saute for 2 minutes. Add crumbled tofu and continue sauting for 2 more minutes. Add water, tamari, and spices. Cover and cook until all water is cooked off. Serve with sprouts.
I also saute with red pepper, black olives, celery and often throw in a handful of leftover brown rice whenever possible.
From: firstname.lastname@example.org (kevin k brewer). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.