Steamed Tofu with Young Leeks and Wakame Vinaigrette

Name: Steamed Tofu with Young Leeks and Wakame Vinaigrette
Cuisine: Japanese
Ingredients: 400-500 g (14-18 oz) fresh silken tofu; 1 packet wakame (dried seaweed); about 450 g (1 lb) young leeks; about 2 litres (3½ pints) Vegetable Stock or water; about 2 litres (3½ pints) Vegetable Stock or water; 60 g (2½ oz) carrots, trimmed and peeled; 30 ml (2 tablespoons) each of cider vinegar, light soy sauce and walnut oil; 30 ml (2 tablespoons) each of cider vinegar, light soy sauce and walnut oil; 30 ml (2 tablespoons) each of cider vinegar, light soy sauce and walnut oil; 50 ml (2 fl oz) light olive oil; 8 caps of medium shiitake mushrooms, cleaned; 5 ml (1 teaspoon) peeled strips of fresh ginger; salt and freshly ground pepper; salt and freshly ground pepper; about 15 ml (1 tablespoon) finely cut chives or spring onions; about 15 ml (1 tablespoon) finely cut chives or spring onions