Yield: 4 Servings
Categories: Soups, Appetizers, Vegetarian, Tofu, Thai
1/2 lb Firm tofu 4 c Water 1 Celery stalk 2 c Napa cabbage, sliced 4 Green onions 3 tb Soy sauce 1 ts Garlic, crisp-fried in oil 1/2 c Cilantro sprigs, chopped 1/8 ts White pepper, ground Cut the tofu into cubes & place it in a large pot with water. Slice the celery diagonally into pieces about 1/8" thick & 1" long. Slice the cabbage into pieces 1/4" wide & 1" long. Add the vegetables to the pot. Bring to a gentle boil & cook about 3 minutes: the celery should be tender-crisp. Meanwhile, slice the onions diagonally into pieces about 1/8" thick & set aside. Add the onions, soy sauce & crisp-fried garlic with its oil, to the pot. Remove the soup from the heat immediately & pour into a soup tureen. Garnish with cilantro sprigs & sprinkle the pepper on top. William Crawford & Kamolmal Pootaraska, "Thai Home-Cooking"