Seitan in Peanut Sauce or Vegetarian Gai Tua

Recipe View 1 hrs In a small bowl, combine the ginger, garlic, and curry paste. Slowly drizzle in 1/4 cup of coconut milk, stirring until the mixture forms a smooth, fragrant paste. Gently incorporate the seitan, ensuring each piece is generously coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 1 hour, to allow the seitan to fully absorb the vibrant flavors. (30-60 minutes)

Recipe View 5 mins In a separate medium bowl, whisk together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and vegetarian oyster sauce. Don't be concerned if the mixture isn't perfectly smooth at this stage; the heat will meld the ingredients together beautifully as it simmers. Set the luscious sauce aside, ready to transform the dish. (5 minutes)

Recipe View 11 mins Lightly coat a large skillet or wok with cooking spray. Add the chopped onion and sauté over medium-high heat for 3 to 4 minutes, until softened and translucent. Introduce the marinated seitan to the pan and cook, stirring occasionally, until heated through and lightly browned, approximately 7 minutes. (10-11 minutes)

Recipe View 5 mins Pour the reserved peanut sauce over the seitan and onions, stirring to ensure every element is bathed in the creamy goodness. Bring the sauce to a gentle simmer, then stir in the fresh spinach and green onions. Cook for an additional 3 minutes, or until the sauce has thickened to your desired consistency and the spinach is wilted but still vibrant green. (5 minutes)