Boil the snap peas for five minutes then drain and shock with cold water.
Heat the olive oil in a wok over high heat. Add the shallots, garlic, carrots and capsicum then stir fry 3 minutes. Sprinkle with curry powder and a little salt and stir to mix. Add snap peas, leeks and tofu.
Mix the cornflour with 3 tablespoons water and add to the wok. Add soy sauce and simmer 5 minutes until the liquid has evaporated. Serve.