Heat oil in a large soup pot and sauté the garlic and onions for 1 to 2 minutes. Add the celery, corn and carrots. Sauté another 1 to 2 minutes. Add all of the beans and tomatoes along with their cooking liquid. Squeeze the water out of the soaked tofu and discard the water. Grate the tofu on a cheese grater. If some of the pieces are large, simply break them into smaller pieces with your fingers. Place the grated dried tofu in the soup pot, cover and bring to a boil. Reduce the flame and simmer for 20 to 25 minutes. Add the shoyu soy sauce, cover and simmer another 5 minutes. Serve hot.
6g fat (16% calories from fat),