Gauss-Telegraph: Recipe of the month – Tomato-Tofu-Soup

Gauss-Telegraph: Recipe of the month – Tomato-Tofu-Soup

Ingredients

  • 2 tomatoes
  • Several ginger slices
  • One box of fresh tofu , around 8.OZ
  • 2 cups of water
  • 2 teaspoons salt
  • 1/2 tablespoon peanuts oil
  • Several drops of sesame oil
  • 1/2 tablespoon chopped spring onions for garnish
  • Seaweed

Preparation

  1. Cut the tomatoes into wedges, remove the seeds and set aside.
  2. Cut the fresh tofu into cubes.
  3. Heat up peanuts oil or olive oil in wok; add half of the tomato wedges in to stir fry until you can see the juicy. Add water and ginger slices in.
  4. Bring all the content to a boiling. Add tofu cubes and the remaining tomato wedges slowly.
  5. Add salt. Turn off the fire and transfer the soup out.
  6. Pour several drops of sesame oil on top and garnish some chopped spring onions or seaweed on top.

Source: China Sichuan Food

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