Instructions: 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.

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