Seitan with Sesame Ginger Soy Sauce
This seitan is perfectly crispy on the outside, tender on the inside, and coated in a sticky, sweet-and-salty garlic-ginger-soy sauce. Hearty and satisfying, it’s perfect with rice and sautéed veggies—a deliciously comforting plant-based meal.
Seitan
- 2 cups (288 g) vital wheat gluten
- 1/2 cup (42) chickpea flour
- 1/2 cup (32 g) nutritional yeast
- 1 Tbsp (8 g) ground coriander
- 1 Tbsp (9 g) ground cumin
- 1 Tbsp (7 g) paprika
- 2 tsp (5 g) ground black pepper
- 1 tsp (6 g) salt
- 1 1/2 heads roasted garlic, mashed [see notes]
- 2 Tbsp (30 mL) olive oil
- 2 Tbsp (30 mL) soy sauce, reduced sodium
- 2 cups (500 mL) water
Seitan with Sesame Ginger Soy Sauce
- 1.02 kg (1020 g) Seitan, sliced (recipe above)
- 2 Tbsp (30 mL) canola oil
- 4 tsp (8 g) grated ginger
- 6 cloves (30 g) garlic, minced
- 1/4 cup (60 mL) soy sauce, dark
- 1 cup (250 mL) water, divided
- 1/4 cup (60 mL) rice vinegar
- 2 Tbsp (30 mL) lemon juice
- 3 Tbsp (45 mL) maple syrup
- 2 tsp (8 g) cornstarch
- 2 tsp (10 mL) sesame oil
- 2 tsp (6 g) white sesame seeds, optional
- 2 tsp (6 g) black sesame seeds, optional
Seitan
1. Roast the garlic before proceeding with recipe.
2. In a large bowl, mix all the dry ingredients.
3. In a small bowl, stir together the water, garlic, olive oil and soy sauce. Add wet ingredients to dry ingredients and fully incorporate by kneading into a tender dough with hands (wear disposable gloves). Once the dough is firm enough, shape the seitan into a compact loaf shape.
4. Transfer the loaf onto a large sheet of aluminum foil. Tightly wrap the loaf and then twist the ends to completely enclose the dough.
5. Set steam temperature to 100°C (212°F). Place seitan loaf into a steaming tray and steam for 1.5 hours. Or if at home, place over a boiling pot of water in a steam basket. Once cooked, the seitan should be completely firm and bounce back to the touch.
Seitan with Sesame Ginger Soy Sauce
6. Preheat a large non-stick sauté pan over medium heat, Add the seitan slices and cook each side for about 3-4 minutes or until golden brown.
7. In a saucepan over medium heat, add 2 teaspoons of oil, garlic and ginger. Cook for about 1 minute or until fragrant.
8. Add soy sauce, water (keep 4 teaspoons), rice vinegar, maple syrup and lemon juice. Simmer for 5 minutes then strain and let it simmer.
9. In a small bowl, mix cornstarch and the remaining water. Stir into the soy sauce mixture.
10. Add the pan-seared seitan back into the sauce. Let it simmer for 1 minute to allow the
seitan to absorb the flavours of the sauce. Serve with rice and sautéed vegetables.
Notes
Equipment: large and small mixing bowls, disposable food service gloves, aluminum foil, steaming tray or basket, large non-stick sauté pan, spatula, medium saucepan, mesh sieve, small bowl, whisk or fork
How to Roast Garlic
Peel and discard the papery outer layers of the garlic heads, leave the individual skins on the garlic cloves and leave them stuck together. Using a sharp knife, cut the entire top of the garlic head off, being mindful not to take too much off the cloves, so all the garlic cloves are exposed. Rub the whole head with some olive or other cooking oil. Wrap in tinfoil and place in your preheated oven to roast for 30-40 minutes, until the cloves are lightly browned and feel soft when pressed.