Fried Tofu, Seaweed, and Vegetables with the Buddhist Nun Jeong Kwan

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at www.plantforwardkitchen.org/k...
The Venerable Jeong Kwan Seunim is a nun at the Chunjinam Hermitage Baekyangsa Temple in Jangseong, South Korea. She visited the Culinary Institute of America at Copia in Napa to make her dish of fried tofu, seaweed, potato, and lotus root chips with sweet and sour sauce. She brought some special items with her from her temple and also used vegetables she found growing in the gardens at Copia to make her dish.
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CIA: www.ciachef.edu
CIA for Enthusiasts: www.ciafoodies.com
CIA at Copia: www.ciaatcopia.com
CIA ProChef: www.ciaprochef.com
Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. CIA has locations in New York, California, Texas, and Singapore.

[@rutangamijeeugene8283]

Thank you very much for sharing us this type of cuisine. It's very helpful.

[@GoldenSun1986]

It make it two days ago and it was so delicious! The carrots were really strong in their taste, but it matched the sandwich just perfect! Thank you for the recipe! ❤