Calories 203 Fat 8.2g Saturates 0.7g Carbohydrates 12g Sugars 4.2g Protein 19g Salt 2.1g
Mix all the dry ingredients for the seitan together in a large bowl, add the wet ingredients and mix everything together really well. Turn the dough out on to a work surface and knead for a couple of minutes to develop the gluten.
Form the dough into a large sausage shape, wrap tightly in parchment paper, and then in foil, twisting the ends to seal.
Place the seitan in a large pan of water and simmer gently for 1 hour. Remove when cooked and leave to cool in the wrapping.
When ready to cook, unwrap the setitan and cut into thin strips. Mix the cornflour, five spice and seasoning together in a bowl and toss the seitan strips in this until coated.
Heat the oil in a heavy based pan and fry the strips, in batches, for a few minutes until crispy on all sides. Remove and drain on kitchen paper.
Drain off most of the oil in the pan, leaving about 1 tablespoon. Add the garlic, ginger, red pepper, carrot and most of the chilli and spring onion. Stir fry for a couple of minutes before mixing together all the sauce ingredients and adding to the pan.
Let the sauce bubble and thicken, add the seitan strips to the pan and toss to coat in the sauce.
Serve immediately, over rice or noodles, sprinkled with the reserved chilli and spring onions.
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