Oh, man. So good.

Tonight my husband and I had dinner at a friend's house. Luckily for me, they really like Serenity Seitan, so I made it three different ways. I made good old spicy buffalo style, BBQ style, and I think I finally found an Asian orange seitan recipe good enough to share. I really should have snapped a photo when the plates were full of deliciousness, but I had to take a bite first. Then one turned in to two, which turned into four, and...you get the point. 

I hope you like it as much as we did!

Asian Orange Seitan

Ingredients:

2 packages Serenity Seitan
1/2 c. soy milk + 1 tsp. apple cider vinegar
1/2 c. flour
1 and 1/2 c. panko bread crumbs (can be found at some City Shops)
1 and 1/2 c. orange juice (fresh is best)
1/4 c. low-soduim soy sauce
3 tbs. light brown sugar, packed
1/2 tsp. orange zest
3 tbs. white rice wine
2 tsp. chili garlic paste
3 garlic cloves, minced
1 and 1/2 tsp. fresh ginger, finely grated
1 tbs. corn starch
3 tbs. water

Directions:

1. Cut seitan pieces into irregular 1 inch by 1 inch pieces
2. Dip 4-5 pieces at a time into the soy milk mixture, then dredge in flour and panko mixture, coating each piece completely
3. Place on a baking tray, making sure the pieces are not touching. Bake at 190 C (350 F) for 20 minutes or until outside is slightly brown and crispy.
4. While seitan is baking, start on the sauce. In a medium pan, mix together orange juice, soy sauce, brown sugar, orange zest, rice wine, chili garlic paste, garlic and ginger. Bring to a slow boil over medium heat, then turn to low and simmer for 5 minutes.
5. In a small bowl, mix together corn starch and water. Once mixed well, pour into orange sauce and bring to a boil, heating until the sauce thickens. Turn off heat.
6. Once seitan is finished, place in serving dish and with a large spoon, cover seitan with orange sauce and mix until all pieces are coated. Add more sauce as needed.

Best served with steamed rice. Serves 4.

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