Vegan Recipes

Chinese Tofu and Seitan

350 g of seitan (wheat gluten), cut into strips or cubes
¼ cup of smoked tofu
1 chopped onion
½ tsp chopped garlic
1 chopped carrot
1 red pepper, cut into quarters
1 cup of mung (or soy) bean sprouts
4 chopped leeks
1 cup vegetable soup
2 Tbsps chopped fresh ginger
1 Tbsp aru powder (tapioca flour)
Soy sauce
Dark sesame oil
1 Tbsp miso
Nutmeg
1 Tbsp rice vinegar
Water
Sunflower oil

• Marinate the seitan for at least 1 hour. A simple marinade can be made from miso, nutmeg, rice vinegar and water.
• Take the marinated seitan, coat with flour, and deep fry in sunflower oil.
• Fry the garlic and ginger in a wok with a little dark sesame oil, until they yellow. Add the onion, carrot, pepper and leeks; and stew for several minutes.
• Add the seitan, sprouts and tofu, and cook for another minute.
• Mix the aru powder with the vegetable soup, and add to the wok. Stir until it thickens.
• Add soy sauce to taste.
• Serve with pasta.

Serves 2 people


Recipe supplied by Branka Lukacevic-Gregic, Zagreb, Croatia