Vietnamese Tomato Tofu Soup | Refreshing Asian Soup

Thoroughly pat the tofu dry with paper towels, then cut it into roughly 2 cm cubes. Wash the tomatoes and cut them into wedges. Finely chop the shallot and garlic. Slice the spring onions, separating the white and green parts.

Heat the vegetable oil in a pot over medium heat. Add the finely chopped shallot, garlic, and the white part of the spring onion, then sauté for 1-2 minutes until fragrant.

Add half of the sliced tomatoes and cook for 3-4 minutes until they release their juices and soften. This gives the soup its signature color and full flavor.