seitan in peanut sauce or vegetarian gai tua

Ingredients

• Servings: 3
• 2 teaspoons chopped fresh ginger
• 3 cloves garlic, chopped
• 1 teaspoon red curry paste
• 1 (15 ounce) can coconut milk, divided
• 1 (16 ounce) package chicken-style seitan, cut into strips or cubes
• 3 tablespoons smooth peanut butter
• 3 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1 teaspoon tamari or soy sauce
• 1/2 teaspoon chili garlic sauce
• 1/2 teaspoon vegetarian oyster sauce
• 1/2 sweet onion, chopped
• 1 bunch fresh spinach, chopped
• 4 green onions, chopped

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• combine the ginger, garlic, and curry paste in small bowl. slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. gently stir in the seitan, coating the seitan with the marinade. refrigerate for 30 minutes to 1 hour. the longer you let it soak, the more flavorful the seitan will taste!
• stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. set sauce aside.
• lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. stir in the seitan, and cook until the seitan is heated through, about 7 minutes. pour in the sauce, and stir to combine. mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.