Temple of Seitan 👹 For the Guardian-reading, seitan-worshipping #wokerati 😈 via a sticky soy seitan & brocolli recipe

A satisfying stir fry that’s both cheaper and quicker than a takeaway. Seitan is a meat alternative made from wheat gluten that is traditional in China and Japan.

 

INGREDIENTS:

 

330g Broccoli, broken into small florets

100ml dark soy sauce

3½ tbsp light brown soft sugar

1½ tsp toasted sesame oil (optional)

3 tbsp Vegetable oil

1½ tbsp cornflour

225g cornflour

225g The Tofoo Co Original Seitan

4 clove/s garlic, finely grated

30g ginger, peeled and finely grated

Steamed rice and toasted sesame seeds, to serve (optional)

 

METHOD

 

 

1. Put the kettle on to boil. Put the broccoli in a large heatproof bowl and pour over just-boiled water to cover. Let stand for 4 minutes, then drain and set aside. Meanwhile, in a small bowl mix the soy, sugar, sesame oil (if using), 1 tbsp water and plenty of ground black pepper; set aside.

 

2. Heat the vegetable oil in a large frying pan or wok over a high heat. While it’s heating, put the cornflour in a small bowl and season. Cut the seitan into bitesized pieces and toss in the seasoned cornflour. Fry for 6 minutes until golden, turning regularly until crisp. Lift out of the pan and set aside, leaving the oil in the pan.

 

3. Lower the heat to medium-high and stir fry the garlic and ginger for a minute until fragrant. Add the soy mixture and bubble, stirring, for 3-4 minutes or until thicker and syrupy. Add the broccoli and seitan and cook for 2 minutes, stirring to coat in the sauce. Serve immediately with steamed rice and scattered with toasted sesame seeds, if liked.

 

 

A reciple for the Guardian-reading, seitan-worshipping wokerati from www.waitrose.com/ecom/recipe/sticky-soy-seitan-broccoli

Done