tomato and tofu soup
This Tomato and Tofu Soup is your ultimate weeknight lifesaver! It's light yet satisfying, with the familiar, tangy sweetness of tomatoes forming a delicate broth that cradles soft
Ingredients
- 200 g tofu
- 1 tomato
- 10 g mushroom
- scallions and ginger Appropriate amount
- water starch Appropriate amount
- Salt Appropriate amount
- pepper Appropriate amount
- Chicken stock Appropriate amount
- sesame oil Appropriate amount
Instructions
- Soak sliced tofu in lightly salted water, and soak mushrooms in lightly salted water for 10 minutes before use
- Blanch the tomatoes in boiling water to remove the skin, then cut them into chunks and set aside
- Heat oil in a wok and sauté scallions and ginger until fragrant
- Add the tomatoes and stir-fry briefly
- Add an appropriate amount of water and boil for 5 minutes
- Add the washed mushrooms and cook for another 5 minutes
- Add tofu and cook for 3 minutes
- Add salt to taste
- Add a little pepper and chicken stock
- Pour in an appropriate amount of cornstarch slurry and stir well
- Finally, drizzle in sesame oil and turn off the heat