Tomato tofu soup is always on our dinner table while growing up. It is simple but it really warms your soul. The tofu become porous after seared, which can absorb lots of flavor - delicious.
Cut a cross on each tomato and soak them in boiling water for 30 seconds. Then transfer the tomatoes into cold water. This way, you can easily peel off the skin. This is an optional step because the skin is editable.
Roughly dice the tomato and set it aside
Cut the tofu into cubes. I am using firm tofu because we are going to sear it.
Heat the wok until smoking hot. Add oil and swirl the oil around to create a nonstick layer. Sear the tofu 2 minutes on each side until both sides are slightly golden. Remove the tofu from the wok.
There should be some oil left in the wok. Use that to saute the garlic, ginger, and tomato paste until fragrant. Add the diced tomato along with the salt and sugar. Keep cooking until you can see a lot of tomato juice coming out.
Add the tofu back and pour in 2.5 cups of chicken stock. Bring it to a boil. Then thicken the soup with some cornstarch water. If you want to keep this dish vegan, you can use vegetable stock.
Before serving, add some white pepper to taste and sprinkle some diced scallions as garnish.