TAKE-OUT SESAME SEITAN WITH BROCCOLI

SERVES 4 PORTIONS

1 1⁄2 cups (355 ml) chilled vegetable broth, divided

3 tbsp (45 ml) tamari

2 tbsp (30 ml) seasoned rice vinegar

1 tbsp (15 g) (0.53oz) sambal oelek, or to taste, optional

1 tsp sriracha, or to taste

5 tbsp (40 g) (1.4oz) cornstarch, divided

1⁄2 tsp 5-spice powder

12 ounces (340 g) (12oz) Seitan or Tempeh (store bought), cut into bite-sized pieces, or 20 medallions

2 tbsp (30 ml) high heat neutral- flavoured oil

1 head of broccoli, cut into florets

1 tsp toasted sesame oil

4 cloves garlic, minced

1⁄2 tsp grated fresh ginger root

1⁄3 cup (33 g) (1.2oz) minced scallion

2 tbsp (16 g) (0.56oz) toasted sesame seeds

Salt and pepper

Rice for serving, optional

NUTRITIONAL VALUES

Calories: 1198kcal
Fat: 65.5g (8.3g S.Fat)
Carbs: 80g
Protein: 69.8g
Sugar: 4.4g
Sodium: 1558mg

METHOD

1 cup (235 mL) broth, tamari, vinegar, sambal oelek, and sriracha in a small bowl 2 tbsp (16 g) cornstarch, whisked in Place aside.

On a plate, combine 3 tbsp (24 g) cornstarch and the 5- spice powder. Using your hands, dredge the seitan in the mixture. In a wok or large skillet, heat the oil over high heat.

Reduce the heat to medium-high and add the seitan when the oil begins to ripple. Be cautious because it may spatter. Cook for 4 to 6 minutes, stirring occasionally, until the seitan is browned. Set aside after removing from the wok.

Cook the broccoli in the same wok for 3 to 4 minutes, or until some of the edges are slightly brown. Turn the heat up to high and add the remaining 12 cup (120 ml) of broth. Cook for 3 to 5 minutes, stirring occasionally, until the broccoli is bright green and slightly crisp. Cooking time should not be exceeded.

Combine the sesame oil, garlic, ginger, scallions, and sesame seeds in a mixing bowl. Pour the sauce mixture over the seitan in the wok. Cook, stirring constantly, for 3 to 5 minutes, or until thickened. Season with salt and pepper to taste and serve with rice if desired.