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Tomato & Tofu Soup

Name: Tomato & Tofu Soup
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300 g ripe tomatoes, chopped; 250 g soft tofu, cubed; 600 ml water or vegetable stock; 1 tbsp neutral oil; 0.25 tsp salt, adjust to taste; 1 pieces scallion, sliced

番茄豆腐汤 · Fān qié dòu fu tāng

A light soup built from softened tomato and tofu. Frying the tomato briefly brings more flavour than simply boiling it.

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Prep8 min

Cook15 min

Serves2

DifficultyEasy

Tomato & Tofu Soup — ingredient illustration, not a photo — Original ingredient illustration · not a photograph · China Table · CC0 1.0

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Prepare gently
Wash tomatoes and cut into small wedges. Drain tofu and cut into cubes.
02
Soften tomatoes
Heat oil over medium heat. Cook tomatoes for 4–5 minutes, pressing a few pieces to release juice.
03
Simmer the broth
Add water or stock and bring to a boil. Simmer about 5 minutes.
04
Warm the tofu
Slide in tofu and simmer gently 3–5 minutes until hot throughout. Season with salt and scallion.

A little kitchen wisdom

Taste the soup after the tomatoes have cooked; their acidity changes as they soften.

Can’t find an ingredient?

Soft tofu: Medium-firm tofu is easier to handle but gives a firmer bite.

Cook safely

Serve freshly cooked; refrigerate perishable leftovers promptly. Check packaged ingredients for allergens.

FoodSafety.gov guidance ↗

Tomato & Tofu Soup

Let’s get cooking

Prepare gently

Soften tomatoes

Simmer the broth

Warm the tofu

A little kitchen wisdom

Can’t find an ingredient?

Cook safely

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