Tomato tofu soup recipe

A bowl of tomato and tofu soup is placed on the table, with bright red tomato chunks and tender tofu chunks floating in the clear broth, like a colorful painting. The bright red of the tomatoes and the white of the tofu in the clear soup form a picture full of attractive colors!

Tomato tofu soup recipe

Cook Time 29 minutes
Course Soup
Cuisine Chinese
Servings 2


  • 2 tomato
  • 1 piece tender tofu
  • 1 egg
  • 1 green onion
  • white pepper Appropriate amount
  • 1 spoon sesame oil
  • ½ spoon starch
  • salt Appropriate amount


  • After washing the tomatoes, make a cross on the surface, scald them with boiling water, peel them and cut them into cubes.
  • Cut the tofu into small cubes about 1 cm.
  • Wash the scallions, chop into small pieces, and separate the white and green scallions.
  • Beat the eggs and set aside.
  • Heat the pan with cold oil, add scallions and sauté until fragrant, add diced tomatoes.
  • Stir over medium heat to release the juice.
  • Add the diced tofu and stir-fry for 3 minutes.
  • Add water, bring to a boil over high heat, then turn to medium heat and cook for 5 minutes.
  • Slowly pour in the egg liquid and wait until the egg blossoms form.
  • Pour in the starch water and stir evenly.
  • Finally, add salt, sesame oil and pepper to taste, stir well and turn off the heat!
  • Just sprinkle with chopped green onion before serving.
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