Tofu and Seitan Stir-Fry
Ingredients
- 1 block extra firm tofu
- 1 box plain seitan
- 1/2 yellow onion
- 1 bell pepper
- 1/2 pint mushrooms
- 2 cups baby spinach
- 3 cloves garlic
- 1 TBSP dark soy sauce
- 2 tsp light sodium soy sauce
- 1 tsp pure maple syrup
- 1 tsp sesame or coconut oil
- 1 tbsp tapioca flour or cornstarch with 1 cup cold water to make a slurry
Preparation
Heat wok on medium heat, add oil and garlic and onions and cook for 3 minutes until golden and fragrant.
Add tofu cubes and cook for 5-7 minutes moving or flipping only occasionally until the tofu and onions are caramelizing on edges and browning.
Add seitan and cook for 5 minutes. Continue moving only occasionally.
Add peppers and mushrooms and cook for 2-3 minutes. By now the pan will be very hot, the tofu and onions will be well browned so it is okay to stir or flip every 30 seconds or so. The peppers and mushrooms will cook quickly now.
Add the dark soy, soy and the maple syrup, distribute well and then the slurry and watch the sauce bubble and thicken quite fast; once it has formed a thick, sticky sauce, it is finished.
Serving suggestions
Serve over raw baby spinach and with a dollop of rice. The spinach wilts nicely when stirred into the hot sauce.
