coconut lemongrass seitan

seitanSince we were having company on Faux Pho night, we decided to make a more ambitious meal, having the soup alongside a big hunk of fake meat.  I can’t believe I eat this much fake meat these days – but it’s just good the way it is.  If it allows me to meet the concept of a meat-eater’s meal, that just broadens my menu possibilities.  You could definitely make this with chicken as well, as in the original recipe in Bon Appetit (found on The original recipe is simply lemongrass chicken, but I was craving a sort of coconut curry.  I have to say, it wasn’t exactly what I imagined it would be. It was a bit sweet – and once I got over that, I really enjoyed it.

Serves 4 (or 3 with a few big eaters).

2 tb canola oil
1/3 cp coconut milk
7 tb fish sauce (I make Bittman’s Fishless Fish Sauce)
2 tb sugar
2 tb chopped shallot or onion
2 fresh lemongrass stalks, tough outer leaves removed, 4 inches of thick end finely chopped
1 tsp garlic-chili sauce (we subbed sriracha)
1 garlic clove, chopped
1/2 tsp freshly ground black pepper
1 recipe seitan, left in large pieces
1/2 cup water
1 tb fresh lime juice

1. Preheat oven to 350°F.
2. Whisk 1 tb oil, coconut milk, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 5 ingredients in large bowl. Add seitan; turn to coat. Marinate at room temperature 1 hour.
3. Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add seitan to skillet (reserve marinade in bowl). Cook 4 minutes. Turn seitan, add reserved marinade to skillet, and transfer to oven. Roast about 25 minutes. Transfer seitan to plate.
4. Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil, remove from heat, and serve.

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