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 tops it with chopped scallions and serves it with cilantro cashew chutney.
The chutney is a combination of olive oil, cilantro, toasted cashews, garlic and lime juice, all blended until smooth.
The dish is $5.
Contact Bret Thorn at [email protected].
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