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Chef Uong's Ethiopian homage: strip of injera topped with beef brisket in spicy berbere sauce, creamy lentils, collard greens and tofu puffs topped with radish and bitter melon.
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The inspiration for Chef Phu's tofu dumplings may have come in part from his stint as executive chef at Saul's Restaurant and Deli. He commented that they were "part refined gnocchi and part matzo ball." They played well with the meat, stewed yam leaves and radish garnish.
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The dinner felt less like a fierce competition, and more like a collaborative creation of colleagues.
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Chef Uong's sinfully satisfying dessert: a silken chocolate soy milk ganache, topped with burnt miso caramel, orange slices and a crunchy brittle made of cocoa nibs and toasted okara (soy pulp).
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Writer Andrew Lam enjoyed the dinner and commented: "Tofu is one of the most flexible, transformative foods on the planet, with endless possibilities."