Directions

1. Heat 1 tablespoon of the oil in a large soup pot over medium heat.
2. Add the onion, 4 cloves of the garlic, the ginger and the cilantro stems. Feel free to also add any lingering vegetable odds and ends in your refrigerator--this is a great opportunity to use them up!
3. Cook the mixture, stirring occasionally, for about 5 minutes, until very fragrant.
4. Add the soy sauce and stir well. Cook for another 1-2 minutes, or until soy sauce begins to cook off.
5. Add 8 cups of water and stir well. 
6. Add the star anise pods, honey and black pepper and stir. 
7. Cover the pot and allow to cook, covered, for 20 minutes. 
8. While the broth cooks, heat the remaining oil in a medium frying pan over medium-high heat.
9. Add the cubed tofu and fry until lightly crisp. 
10. Drain on paper towel and salt lightly. Set aside.
11. Strain the broth and return to the pot. 
12. Taste for salt and add more soy sauce if needed.
13. Cover the broth and bring to a boil.
14. Add the rice noodles and cook for 8-9 minutes, or until tender.
15. Stir the remaining clove of minced garlic and the rice vinegar and stir well.
16. Ladle the soup into bowls, using tongs for the noodes if necessary.
17. Divide the fried tofu between the bowls.
18. Garnish each bowl with cilantro and sliced jalapeño. 
19. Serve with Asian chili sauce and hoisin sauce if desired.