This seitan has all the right textures is honestly so darn good! Crispy on the outside, tender and juicy on the inside and packed with flavour, a lil' spicy with a light sweetness, it's highly addictive!
Blend together soft tofu, water and soy sauce in a blender. Combine gluten, nutritional yeast, asafoetida, baking powder and salt in a bowl and whisk together.
Add the soft tofu water on top of gluten mixture and mix with hand until combined then knead for no more than 1 minute. Kneading for longer will give a denser texture. Stretch the seitan into a 1/2-1 inch thick rectangle and place in a covered container for 1 hour to rest.
To make the marinade: Combine all ingredients in a large pot and allow to come to a boil on med-high heat. Once it boils then decrease heat to low simmer. Save 1/4 cup of marinade aside to drizzle on top later.
Add the seitan to the marinade and let simmer for 30 minutes. The seitan will expand in the pot, then once removed from the marinade it will shrink again.
Remove the seitan from marinade and place in a tray. Cut the seitan up into strips then add the drizzle ingredients: maple syrup, sambal chilli and 1/4 cup marinade on top. Let it soak up all the ingredients for about 10 minutes.
Heat a skillet on medium heat and pour 1 tbsp sesame oil. Once heated roast the seitan strips on each side for 2-3 minutes until browned. Enjoy on its own or serve on a bed or rice or noodles topped with some roasted veggies.
Note: With the remaining marinade it can be cooked down for 10 mins into a sauce and poured over the seitan or can be frozen stored for the next batch!
Ingredients
Directions
Blend together soft tofu, water and soy sauce in a blender. Combine gluten, nutritional yeast, asafoetida, baking powder and salt in a bowl and whisk together.
Add the soft tofu water on top of gluten mixture and mix with hand until combined then knead for no more than 1 minute. Kneading for longer will give a denser texture. Stretch the seitan into a 1/2-1 inch thick rectangle and place in a covered container for 1 hour to rest.
To make the marinade: Combine all ingredients in a large pot and allow to come to a boil on med-high heat. Once it boils then decrease heat to low simmer. Save 1/4 cup of marinade aside to drizzle on top later.
Add the seitan to the marinade and let simmer for 30 minutes. The seitan will expand in the pot, then once removed from the marinade it will shrink again.
Remove the seitan from marinade and place in a tray. Cut the seitan up into strips then add the drizzle ingredients: maple syrup, sambal chilli and 1/4 cup marinade on top. Let it soak up all the ingredients for about 10 minutes.
Heat a skillet on medium heat and pour 1 tbsp sesame oil. Once heated roast the seitan strips on each side for 2-3 minutes until browned. Enjoy on its own or serve on a bed or rice or noodles topped with some roasted veggies.
Note: With the remaining marinade it can be cooked down for 10 mins into a sauce and poured over the seitan or can be frozen stored for the next batch!
