Per serving (209g)
Calories 597, Fat 15g, Saturates 2g, Carbohydrate 41g, Sugars 17g, Fibre 5g, Protein 79g, Salt 1.2g
In a frying pan over a medium heat, lightly toast the paprika, chilli flakes, sesame seeds, almonds, cinnamon and oregano. Once toasted, transfer to a food processor along with the raisins, onion, maple syrup, cacao powder, cider vinegar and water, and blend until a smooth paste is formed.
In a saucepan over a medium heat warm 1 tablespoon of the olive oil. Add the paste and cook for 3-4 minutes until thickened slightly. Slowly pour in the stock whilst whisking, then bring to the boil. Allow to cook for 10-15 minutes until the sauce has thickened.
To a frying pan over a medium heat, add the remaining tablespoon of olive oil and the seitan. Fry the seitan for 3-4 minutes until crispy on the outside, then add this to the mole sauce, before serving.
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