Seitan in Peanut Sauce or Vegetarian Gai Tua


  • 2 teaspoons chopped fresh ginger
  • 3 cloves garlic, chopped
  • 1 teaspoon red curry paste
  • 1 (15 ounce) can coconut milk, divided
  • 1 (16 ounce) package chicken-style seitan, cut into strips or cubes
  • 3 tablespoons smooth peanut butter
  • 3 tablespoons white sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon tamari or soy sauce
  • ½ teaspoon chili garlic sauce
  • ½ teaspoon vegetarian oyster sauce
  • ½sweet onion, chopped
  • 1 bunch fresh spinach, chopped
  • 4green onions, chopped
  • Directions

  • Step 1

    Combine the ginger, garlic, and curry paste in small bowl.Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!


  • Step 2

    Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl.Don’t worry if it’s not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.

  • Step 3

    Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender.Stir in the seitan, and cook until the seitan is heated through, about 7 minutes.Pour in the sauce, and stir to combine.Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.

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