Instructions: Bring 2 quarts of water to a boil, add the bean curd noodles, and blanch for 1 minute. Drain in a colander and set aside.

Note: If you cannot find bean curd noodles like I couldnt, substitute 3/4 lb linguine, cooked in salted boiling water for 10-12 minutes according to box directions and drained and use 1/2 lb extra-firm tofu that is julienned.

Toast the sesame seeds until golden in a dry frying pan over medium-low heat for 15 minutes, tossing occasionally. Set aside.

Heat a wok or heavy skillet until hot, add the oils, and heat until hot.

Add the hot chile paste and stir about 10 seconds, then add the leeks and toss to coat them. Add the rice wine or sake and stir-fry over high heat for 1-1/2 minutes, until just tender. Add the bean sprouts (or carrots and bell peppers) and toss lightly for 30 seconds.

Add the premixed Garlic Dressing and the bean curd noodles. Toss lightly over high heat until heated through. Remove and spoon onto a platter.

Sprinkle the sesame seeds over the top. Serve hot or room temperature.

NOTES :
* The book says you can find these at any good oriental supermarket or shop. I couldnt so I used linguine and some julienned bean curd.

Book note: Tofu is extraordinarily versatile, and in noodle form it provides a wonderful staple for different foods and dressings. Since tofu is coolish in nature, it is not unusual for it to be cooked with pungent seasonings such as garlic and hot chiles to provide balance.

Other book note: If bean curd noodles are unavailable, press very firm tofu to remove excess water and cut into matchstick size shreds.

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