Luffa and tofu soup

Overview

Luffa with tofu, emerald green and tender white, plus the taste of red pepper and cherry tomatoes, overflowing with fragrance.

Cut tofu into cubes.
Cut the loofah into sections.
Put appropriate amount of oil in the pot, add onion and red pepper and sauté until fragrant.
Add water, tofu, and stock essence and cook over high heat.
After the pot is boiled, cook for a while until the tofu is fully simmered to your liking. Add luffa and salt.
When the loofah is soft, add the cherry tomatoes and cook briefly.
Add a little sesame oil and cook.