- Cut tofu into 1-inch pieces, trim and slice the leeks.
- Mix cornflour, lemon juice, fish stock and soy sauce in a bowl. Keep it aside.
- Heat oil in a large saucepan. Stir-fry leek in it for 2 minutes.
- Add tofu and oyster. Stir to cook for another 2 minutes.
- Pour fish stock mixture in the pan, cook for few minutes while stirring occasionally.
- Dish out in 4 serving bowls, garnish with parsley and serve!