Place a large pot on medium high heat. Add 1 to 2 tablespoons of olive oil along with the onions. Cook until slightly softened, 2 minutes. Add the ginger, garlic, turmeric, season with 1 teaspoon of salt and stir until fragrant, about 1 minute. Add the stock and bring to the boil. Reduce heat to medium and add the peas and tofu and cook until the peas are tender but still bright green and the tofu is hot, 3 to 4 minutes.

Using an immersion blender (handheld stick blender), purée until the consistency is to your liking - I like it with a few chunks but you can blitz until completely smooth is you prefer.

Transfer to bowls and top with scallions and chili oil/crisp, if using.