Cut tofu into slices (around 1/4 inch thick, halved once). Wash and chop the chile pepper (rather finely); peel the garlic and crush it; cut the ginger in thin slices.

Heat some oil in a pan. Fry the tofu in the hot oil, piece by piece as it fits well into the pan. First let one side fry until browned well, then move and turn, let the other side brown. Put tofu that is done frying out onto a plate, continue with fresh pieces until all done.

Fry the chilli in hot oil for a bit (until it is slightly discolored, if that). Add garlic and ginger, stir-fry a bit longer (at most, until the garlic starts to brown very slightly; just don't burn the chilli)…

Add the water, add salt and a dash of soy sauce, get to a boil again. Turn off heat.

Add tofu, turn everything to mix (but not break the pieces of tofu).

Pour out into a soup bowl, garnish with the chives.