Great to serve when entertaining or eating solo, this recipe is beautiful and delicious. Celebrity Chef Elysabeth Alfano made this for our Veggie Fest Presents cooking class on Saturday, September 28, 2019 at the Science of Spirituality International Meditation Center in Lisle, Illinois.
Cut the seitan into 1-inch cubes and place in a bowl.
Combine soy sauce, ponzu sauce, and 1 1/2 teaspoon cornstarch in a small bowl. Mix until cornstarch dissolves and pour over seitan. Set aside to marinate for 10 minutes.
In a separate bowl, combine mushroom broth, soy sauce, hoisin sauce, sesame oil, 1 teaspoon cornstarch, and Sichuan pepper. Mix until cornstarch dissolves. Set aside.
Heat the oil in a large wok over medium-high heat. Add chilies, stir-fry for about 30 seconds. Add marinated seitan and mushroom broth sauce and stir for 2 to 3 minutes. Add scallions, garlic, ginger, and sesame seeds. Stir-fry for a few more minutes. Remove from heat.
Serve over brown rice, garnished with salted peanuts and extra scallions.
Serves 2
Note: Ponzu Sauce often has fish in it. If you can’t find a vegan version, an acceptable substitute would be 1 teaspoon orange juice, ½ teaspoon mirin and ½ teaspoon rice vinegar.