JK's vegan Damn Dish

Servings: 2

Time: 30 minutes

Ingredients

• 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

• seaweed

• 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

Sauce:

• 1/2 tbsp gochujang

• 1/2 tbsp sesame oil

• 1 tbsp chili oil

Directions

1. 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.

2. 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.

3. Next, add the chickpeas to the pan and stir well. Let this cook for 5 more minutes

4. Add in your tofu, mix well, and cook for 5 minutes.

5. 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.

6. 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!