Time: 30 minutes
1 block extra firm tofu, dried (or seitan or shiitake mushrooms)
1/2 can chickpea
1 tbsp olive oil
1-2 sliced (or shredded) vegan yellow cheese
dried parsley flakes
cooked rice (white, brown, or purple)
Veggie Medley (everything diced into small cubes)
1-2 thin slices of small pumpkin, diced
1/3 small yellow onion, diced
1/3 red pepper, diced
1/3 green pepper, diced
1/3 small, white potato, diced
1/2 tbsp gochujang
1/2 tbsp sesame oil
1 tbsp chili oil
Before cooking, dice all of your veggies as small as possible. Make sure that everything is chopped uniformly. Dice your tofu and take 1/2 the chickpeas from the can, drain them and wash them. Set everything aside.
Like Jungkook, we will start by cooking the veggies. This will be a layered process, in a pan in medium heat. Add your olive oil and let it get warm. Once it's warm, throw in the medley and cook for about 5 minutes.
Next, add the chickpeas to the pan and stir well. Let this cook for 5 more minutes
Add in your tofu, mix well, and cook for 5 minutes.
Now it's time to add your sauce ingredients. Start your chili oil by adding 1/2 tbsp of gochujang and garlic and make sure to mix it well. Add water a little bit at a time if it is dry so that it can break down better. Then add in the soy sauce and sesame oil. Stir well to combine everything and cook for another 5 minutes. If it looks too dry, add another 1-2 tbsp of water.
With your spoon, make sure all of the ingredients lay flat in a single layer. Top with the cheese slices and garnish with the parsley flakes. Serve the dish hot with rice and seaweed and enjoy!