Chinese Tomato & Tofu Soup番茄豆腐汤

Method做法

1. Warm a little neutral oil in a soup pot, then add the tomatoes and their juice and stir.

   汤锅里倒点中性油烧热，下番茄和汁翻炒。

   Medium · 5–6 min中火 · 5–6分钟

   The tomatoes slump and the oil turns orange-red.番茄塌软，油变橙红。

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

2. Pour in the measured vegetable stock and add the salt and sugar. Bring it to a gentle boil, then turn the heat down.

   倒进量好的蔬菜高汤，加盐和糖，轻轻煮开后把火调小。

   Medium · 3–4 min中火 · 3–4分钟

   The broth is steaming and evenly red-gold.汤冒热气，色泽均匀红金。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

3. Slide the tofu in gently and let it simmer without stirring hard. Spoon broth over any tofu that's sticking out so every piece heats through.

   豆腐轻轻滑进去，别猛搅；用汤浇一浇露在外面的豆腐，让每块都热透。

   Low · 5–6 min小火 · 5–6分钟

   The tofu is hot through but still in soft cubes.豆腐热透仍成软块。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

4. Turn off the heat, add the sesame oil and scallion, and divide between 2 bowls. If this is dinner, serve it with rice and another vegetable.

   关火，加香油和葱花，分装到2只碗里。当晚饭吃的话，配米饭和另一份蔬菜。

   No heat · 1 min不开火 · 1分钟

   It's a light soup, not a thick tomato sauce.清爽汤，不是浓番茄酱。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。