Cut tofu into bite-size pieces and freeze overnight.
The next day, thaw tofu for about 1 hour.
Mix soy sauce, tomato paste, corn oil, garlic powder and liquid
and add thawed tofu; heat in a skillet.
In a separate skillet, sauté green pepper, onions and garlic in
oil until onions turn clear. Put all ingredients in a pot and simmer
together. You may have to add more liquid. Cook for 20 to 40 minutes.