Tomato tofu soup with seared tofu

Cut a cross in the surface of each tomato with a paring knife; soak in boiling water about 30 seconds and peel off the skin (optional).

Roughly dice the tomatoes; cut the firm tofu into cubes.

Heat the wok on high until smoking; add oil to make a non-stick layer, then the tofu; fry a couple of minutes, shaking to loosen.

Flip and sear another side until golden; a couple of golden sides is enough. Remove the tofu.

In the oil left in the wok, saute garlic, ginger and tomato paste until fragrant.

Add the diced tomato with salt and sugar; cook until a lot of juice comes out.

Return the tofu, add 2.5 cups chicken stock and bring to a boil.

Thicken with cornstarch water (1 tbsp cornstarch in 2 tbsp water); stir well.

Season with white pepper to taste and garnish with diced scallions.