Man I love seitan. If I was stranded on a desert island, and had to choose one thing to eat, it would be seitan (.... not a dead animal, like the common ridiculous vegan morality question).
This is a take on one of my favorite Chinese take-out dishes, sesame tofu.
Really simple, really delicious.
Ingredients
canola oil
1 lb seitan, chunked up
1/4 cup cornstarch
4 cloves garlic, minced
thumbsize piece of ginger, peeled and minced
4 green onions, sliced thin, separate whites from green tops
1/2 head each broccoli and cauliflower, or use baby broccoli, or yau choy, chopped
1 bell pepper julienned
Coat seitan in cornstarch and fry in a few tablespoons canola oil.
Remove from wok, or pan. Add garlic, scallion bottoms, and ginger. Stir-Fry for 30 seconds or so.
Add cauliflower, broccoli, and a few tablespoons of water. Cook for about 5 mins, then add peppers.
Make a space in wok, or big pan, to make the sauce. Add a few tablespoons tamari, sesame oil and agave nectar. Add seitan back into pan. At this point you may want to add a cornstarch slurry to thicken. Coat everything with the sauce. Plate it up with scallion tops and sesame seeds.
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