Drain off liquid in tofu by wrapping it in a cheesecloth and pressing out water or put it between 2 paper napkins and press out the water. Just double the napkins on top and at the bottom.
Divide each tofu blocks into 8 pieces.
Mix flour, eggs, and 1/2 tsp. salt to make a batter. Heat half of the oil.
Dip tofu in batter and fry until light brown. Drain and set aside.
Heat about 3 Tbsp. oil and saute leaks and shrimp.
Add tofu, then broth, 1 tsp. salt and the white wine.
Mix cornstarch and water in a cup, then slowly pour into the rest of the ingredients until the sauce thickens.