Serves 4 · Prep 10 min · Cook 10 min · 645 calories per serving
A vegan take on the Chinese-American takeout favorite! Crispy, battered seitan is tossed in a sweet, spicy, and tangy sauce and served with steamed broccoli and rice.
Why it's healthy
This dish provides a substantial amount of plant-based protein from seitan, which is made from wheat gluten and is very low in fat. Seitan is also a good source of minerals like iron and phosphorus, essential for energy and bone health. The aromatics, garlic and ginger, contain beneficial compounds like allicin and gingerol, known for their anti-inflammatory and antioxidant properties. While the traditional preparation is high in sodium and sugar from the sauce, this recipe offers a complete protein meal that is entirely free of cholesterol, unlike its meat-based counterpart.
Ingredients
For the Seitan:
1 lb block of prepared seitan, cut into 1-inch cubes
1/2 cup cornstarch
1/4 tsp salt
1/4 tsp white pepper
Vegetable oil, for frying
For the Sauce:
1/2 cup vegetable broth
1/4 cup soy sauce or tamari
1/4 cup rice vinegar
3 tbsp sugar
2 tbsp hoisin sauce
1 tbsp cornstarch
For the Stir-fry:
1 tbsp sesame oil
1 tbsp fresh ginger, minced
3 cloves garlic, minced
6-8 dried red chilies (optional, adjust to taste)
1 head of broccoli, cut into florets, steamed
Toasted sesame seeds and sliced scallions, for garnish
Instructions
1. Pat the seitan cubes dry. In a bowl, toss the seitan with 1/2 cup cornstarch, salt, and white pepper until evenly coated.
2. In a large skillet or wok, heat about 1 inch of vegetable oil over medium-high heat. Once hot, carefully add the coated seitan in a single layer. Fry for 4-5 minutes, turning occasionally, until all sides are golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
3. In a small bowl, whisk together all the sauce ingredients: vegetable broth, soy sauce, rice vinegar, sugar, hoisin sauce, and 1 tbsp cornstarch. Set aside.
4. Carefully discard most of the frying oil, leaving about 1 tablespoon in the skillet. Heat the skillet over medium heat.
5. Add the sesame oil, minced ginger, minced garlic, and dried red chilies. Stir-fry for 30 seconds until fragrant.
6. Give the sauce mixture a quick re-whisk and pour it into the skillet. Cook, stirring constantly, until the sauce boils and thickens, about 1-2 minutes.
7. Add the crispy seitan back to the skillet and toss to coat everything in the glossy sauce.
8. Serve immediately over rice with steamed broccoli, garnished with toasted sesame seeds and sliced scallions.