Ingredients
Dry
- 1 cup Vital wheat gluten
- 0.25 cup Nutritional yeast
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 cup Cornstarch (Divided for coating seitan and thickening sauce)
- 0.25 cup Brown sugar
- 1.5 cup Jasmine white rice (Rinsed well)
- 1 Tbsp Orange zest
Other
- 2 stalks Green onions (Chopped, for garnish)
- 1 Tbsp Sesame seeds (For garnish)
Wet
- 0.75 cup Vegetable broth (For seitan dough)
- 3 Tbsp Soy sauce (Divided: 1 tbsp for seitan, 2 tbsp for sauce)
- 0.5 cup Fresh orange juice
- 2 Tbsp Rice vinegar
- 1 Tbsp Sesame oil
- 3 Tbsp Vegetable oil (For pan-frying)
- 3 cup Water (Divided for cooking rice and making cornstarch slurry)
Method
- 1. Cook the white rice with 3 cups of water (or according to package instructions) until fluffy. Set aside.
- 2. In a mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, and onion powder.
- 3. Add the vegetable broth and 1 tbsp of soy sauce to the dry mixture. Stir until a dough forms, then knead for 3-5 minutes to develop the gluten.
- 4. Tear the seitan dough into bite-sized chunks. Steam the chunks in a steamer basket over boiling water for 15 minutes, then remove and let cool slightly.
- 5. Toss the steamed seitan pieces in 1/4 cup of cornstarch until fully coated.
- 6. Heat vegetable oil in a large skillet over medium-high heat. Fry the coated seitan pieces for 5-7 minutes until crispy and golden brown on all sides. Remove from the skillet and set aside.
- 7. In a small bowl, whisk together the fresh orange juice, orange zest, remaining 2 tbsp soy sauce, rice vinegar, sesame oil, and brown sugar. In a separate small dish, mix the remaining cornstarch with an equal amount of cold water to create a slurry.
- 8. Pour the orange sauce mixture into the skillet over medium heat. Stir in the cornstarch slurry and simmer for 2-3 minutes until the sauce becomes thick and glossy.
- 9. Return the crispy seitan to the skillet and toss well to coat every piece in the sticky orange sauce.
- 10. Serve the orange seitan immediately over the cooked white rice. Garnish with chopped green onions and sesame seeds.
Chef's notes
For extra spice, add a pinch of red pepper flakes or a dash of sriracha to the orange sauce before simmering.