| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Thai | Soups, Thai, Appetizers, Tofu, Vegetarian | 4 | Servings |
INGREDIENTS
| 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 |
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. William Crawford & Kamolmal Pootaraska, "Thai Home-Cooking" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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