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

The Venerable Jeong Kwan Seunim is a Buddhist nun at the Chunjinam Hermitage at the Baegyangsa 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 combined special items brought from her temple with vegetables she growing in Copia’s gardens to make her dish. 

Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea