1. Material: tender tofu 1 box, tomato 1 piece, 20g oil bubble, egg 1 piece, a little salt, a little soy sauce, a little starch and a little chives/parsley.

2. Wash the tomatoes, soak them in oil, and chop them for later use.

3. Wash shallots and coriander and cut into small pieces. Pour the tender tofu gently on the chopping board, cut it evenly horizontally first, and then cut it into rectangular strips from the vertical direction. Beat the eggs into a bowl for later use.

4. Heat the pan and drain the oil. First, put the tomatoes in the pan and fry them on high fire 1 min.

5. Put the oil bubble in the pot and fry it a few times.

6. Add appropriate amount of boiling water to the pot and cook for 3 minutes.

7. Put the tender tofu into the oil-soaked tomato soup and continue to cook for 2 minutes.

8. After the tender tofu is boiled for 2 minutes, add the shallots and coriander, and add a little salt and soy sauce.

9. Stir the starch with water in advance, and quickly pour the water starch into the pot when it is out of the pot to make the soup thicker.

10. Finally, put the cooked soup into a bowl and eat it.