Cut 20 gms tofu into tiny cubes and grate the rest. Heat 20 ml soya refined oil in a thick-bottomed pan. Add bay leaves, peppercorn and soya flour. Sauté till they become light brown crumbs. In a separate pan, heat the remaining soya oil. Add finely chopped garlic and tomato puree. Now add the ingredients of the first pan and the vegetable stock and boil for about 5 minutes. Strain the broth and gradually pour soya milk, stirring continuously. Add salt and tofu cubes and boil for about 2 minutes. Garnish with grated tofu and chopped coriander leaves. Serve piping hot.