Tomato Tofu Soup

Steps

How to make it

Prep 6 min · Cook 12 min

1. Chunk 2 tomatoes; cut 1 block tofu into 2 cm cubes; chop 1 scallion.
2. Heat 1 tsp olive oil in the pot over medium; stir-fry tomatoes about 2 minutes until slightly soft and juicy.
3. Pour in 600 ml water; bring to a boil over high heat, then cover and simmer on medium about 8 minutes until tomatoes break down.
4. Uncover; add tofu and simmer 3 minutes more until heated through (nudge gently so it does not break).
5. Season with 1/3 tsp salt, drizzle a pinch of sesame oil, scatter scallions, taste, and serve.

Tips & storage

Make it easier

• Sauté tomatoes briefly before adding water for a deeper flavor.
• Season soup at the end because reducing the liquid concentrates salt and makes the final balance easier to control.

Refrigerate up to 2 days; reheat gently and avoid rough stirring so tofu stays intact.

Substitutions

Optional add-ins