Mapo Seitan with Broccoli is a creative way to use your leftover homemade seitan! Very similar to our Mapo Tofu but a bit heartier.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Yield: 3 - 4 servings
INGREDIENTS
4 cups homemade seitan,excess water drained, cubed. (You can use ready made seitan for this recipe as well)
½ cup flour
1 tablespoon corn starch
¼ chopped red onion
4 cups broccoli, chopped
3 cups cooked rice (optional)
Oil for sautéing
SAUCE
¾ cup sweet chili sauce
2 teaspoons black bean garlic paste (Lee Kum Kee Black Bean Garlic Sauce recommended)
4 tablespoons soy sauce
DIRECTIONS
Step 1: Put the cubed seitan on a paper towel to drain excess water. Mix flour and cornstarch together. Place cubes into the flour cornstarch mix to coat the seitan.
Step 2: Heat oil until hot (add a drop of water to the oil, it should platter when ready). Fry the coated seitan for 5 - 6 minutes until light brown and crispy. Set on paper towels to drain and cool.
Step 3: For the sauce, mix together the sweet chili sauce, black bean garlic sauce and soy sauce. Set aside.
Step 4: Lightly sauté, in a little bit of oil, the onions and broccoli for about 4 – 5 minutes until the broccoli is tender but not soft. Cover and let steam for a few moments if necessary. Turn off the heat and add the seitan.
Step 5: Stir in the sauce. Serve over rice.
Makes 3 - 4 servings.
