Chinese Tofu and Seitan
This is a Chinese macrobiotic dish that uses tofu, seitan and miso - a paste made from soy, barley or rice. It is served with pasta. Most people think that pasta comes from Italy, where it is thought that the ancient Etruscans ate it as early as 400 BC. However, people have been eating noodle-like food in China since around 3,000 BC, and the ancient Greeks and Palestinians also ate versions of 'pasta'.
350g 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 Tbsp chopped fresh ginger
1 Tbsp aru powder (tapioca flour)
Dark sesame oil
1 Tbsp miso
1 Tbsp rice vinegar
- 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
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