Cool Plates features dishes from across the country to help inspire chefs' creativity. Tofu can take on the flavors of just about anything it comes in contact with, and at this two-unit fast-casual concept it takes on the flavor of the hallmark of Korean cuisine, kimchi. Chef Gavin Portsmouth cuts large cubes of extra-firm Chinese tofu and marinates it in the juice of the garlicky, spicy pickled cabbage for 24 hours. Then he drains the tofu, dips it in tempura batter and deep-fries it. He ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?