Buddha's Sesame Seitan

Sesame Seitan

If I've said it once, I've probably said it 5 times on this blog. A Single Pebble in Burlington, Vermont is my favorite restaurant. Considering the fact that we live about 13 hours away, it's a really big thing for me to get there once a year. Last year, we made it a few times...and every time I got the same dish: sesame "beef" made with seitan. I've tried to copy it a few times with different parts working but never the whole thing. But this time, I'm pretty happy with how it came out! The only thing that is really missing is the deep fried crunch to the seitan that I can't seem to get at home. The sauce, however, is pretty right on. This is the closest I think I'll ever get to making a homemade version. It's not the exact same, but it's sooo good! At least it hits the spot until our next trip to Vermont. (9 months and 23 days away, but who's counting?)

The vegetables have just the right crunch, the sauce has a a hint of sweetness under the heat and really makes the dish. I know, there are a ton of ingredients in the sauce, but you can tinker with it however you want. Part of what makes it work for me is that it's not just one element for heat, but a couple of them to play off each other. Same with the sweetness, with the mirin and sherry. The sauce has a really good bottom note. But tinker with it. Add more of what you like and less of what doesn't do it for you. Just so you keep a good balance of spicy/sweet/salty and it will be awesome! Oh, and about the vegatables? Sometimes they use carrots. Other times they use more bok choy. Whatever works for you!

Buddha's Sesame Seitan
8 oz seitan, cut in thin bite size chunks
1/2 cup milk
2 Tbsp cornstarch, divided use
1/4 cup all purpose flour
2 Tbsp rice flour (you can use all AP if you prefer)
oil for frying the seitan chunks
1/4 cup soy sauce
2 cloves garlic, crushed
1 Tbsp mirin
2 tsp molasses
2 tsp sriachi
1 Tbsp sherry
1 tsp chili oil
1 tsp sesame oil
1/4 tsp salt
1/2 cup broth
1 cup broccoli florets, steamed
1/2 cup carrots, cut in 1 inch pieces and steamed
1 cup onions, large dice
1/2 cup red pepper, large dice
1 Tbsp sesame seeds

Make a slurry with the cornstarch/soy milk. Combine the flours in a shallow dish. Heat about 1/2 inch oil in a wok or frying pan. Toss the seitain pieces in the slurry, then in the flour and fry until browned and crisp-ish. Remove from wok and place on a brown bag to drain a little. Set aside.

Dump the remaining oil out of the wok. Don't wipe it completely dry but get most of the oil out. Leave just enough for the vegetables.

Combine all sauce ingredients from the soy sauce to the salt and set aside.

Combine 1/2 cup broth with remaining 1 Tbsp cornstarch. Set aside.

With the wok hot, add the onions and red pepper. Cook on really hot heat until just barely cooked. You want to keep the crunch. Add the broccoli and carrots, sesame seeds and seitan, heating throughout. Add the sauce and stir for a couple of minutes, then add the broth/cornstarch, stirring until thickened. Serve with rice.

Here's the restaurant version from our last trip.

Buddha's Sesame "Beef" - A Single Pebble

And here is the Ma Po Tofu, if that's more your thing. My take on their recipe is here.

Ma Po Tofu - A Single Pebble

Tonight's dinner: not Asian. Damnit.