• 1 pound tofu
  • 2 leeks, white and light green parts only, cleaned and sliced into 1” pieces
  • 1 – 2 Tbs olive oil for cooking
  • 1 clove garlic, minced
  • 1 teaspoon ground ginger or 1 tablespoon fresh ginger, grated
  • ½ tsp marjoram
  • 8 oz. frozen peas, defrosted


  • ¼ C soy sauce
  • ¼ C water
  • 1 clove garlic, minced
  • 1 Tbs sesame oil


  1. Drain, press, and cut tofu into 1” cubes.
  2. Whisk together marinade ingredients and add to tofu.  Marinate for 30 minutes to 1 hour at room temperature, stirring gently to evenly flavor the tofu. Of you can marinate in the fridge for 3 hours or overnight.
  3. Cut leeks in half lengthwise, then slice them thinly. Rinse thoroughly in water and drain. You should have about 1-1/2 cup leeks.
  4. Sauté leeks and garlic in olive oil over low heat until tender and fragrant. Add spices and sauté for about two minutes. Add marinated tofu with liquid.  Simmer on low for about 7 minutes.
  5. Add the peas, heat thoroughly.
  6. Serve with rice or any other grain.

At the Zen Center we make this favorite old recipe regularly, especially for sesshin (seven-day retreats).  We sometimes prepare it with sautéed, sliced mushrooms instead of leeks.