Tomato and garlic soup with tofu

Ingredients for 5 servings:

• 500 g vine tomatoes
• 5 shallots, up to 10
• 1 chili pepper(s), red
• 1 garlic bulb(s)
• olive oil
• 3 tbsp coconut blossom sugar
• n. B. Thyme
• salt and pepper
• vegetable broth
• 1 pack of natural tofu
• 2 tbsp cornstarch
• 2 tbsp five-spice powder
• 2 tbsp soy sauce
• 2 tbsp sugar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

from the show “The Perfect Dinner” on VOX from 19.09.2024

For the soup, halve all the tomatoes and place them in a baking dish. Peel the shallots, halve them, and add them to the tomatoes. Halve the entire garlic bulb and add it to the dish along with the chili pepper. Finally, drizzle everything with olive oil, sprinkle with coconut blossom sugar, and season with thyme, salt, and pepper. Bake in the oven at approximately 200 degrees Celsius (convection oven) until the tomatoes are lightly browned. Remove the garlic and chili and puree the ingredients in a saucepan using a hand blender. Finally, thin with broth and season to taste. Cut the tofu into large pieces and dust with starch. Then bake on a baking sheet (or in an air fryer) for approximately 15 minutes at 200 degrees Celsius (400 degrees Fahrenheit) until crispy. Meanwhile, mix the 5-spice powder with the soy sauce and sugar. Heat in a pan, add the tofu, and fry until the marinade coats the tofu and becomes slightly sticky. Thread the tofu onto skewers and serve with the soup. Nicole prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 4 in Berlin – on Thursday, September 19, 2024.