- 1 cup (237 ml) low-sodium vegetable broth
- 2 tablespoons bottled gochujang sauce
- 2 tablespoons no-salt-added creamy peanut butter
- 1 1/2 teaspoons grated fresh gingerroot
- 1 teaspoon tamari (soy sauce) or coconut aminos
- Pinch of dried red pepper flakes
- 1 tablespoon sunflower or avocado oil
- 1 (8-ounce/227-gram) package traditional seitan strips/pieces
- 1 1/2 tablespoons organic cornstarch
- For serving: steamed brown rice, sauteed veggies, peanuts, fresh cilantro leaves
- In a small saucepan over high heat, add the broth, gochujang, peanut butter, ginger, tamari, and red pepper flakes and bring to a boil. Reduce heat to low and simmer until sauce is smooth and flavors are well developed, about 5 minutes.
- Meanwhile, fully heat the oil in a cast iron or other stick-resistant skillet over medium-high. In a bowl, toss seitan with the cornstarch, then add to the skillet. Sauté until seitan is heated through and lightly browned, about 2 minutes.
- Add the simmering sauce to the seitan in the hot skillet, remove from heat, and stir until the sauce is desired thickness and coats the seitan, about 30 seconds. (Makes 2 cups.)
- Serve as desired, such as with rice, veggies, peanuts, and cilantro.
Nutrition info is based on peanutty seitan only.
- Serving Size: 1/3 recipe (about 2/3 cup seitan each)
- Calories: 230
- Sugar: 6g includes 1g added sugars
- Sodium: 840mg
- Fat: 11g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 0mg
Keywords: seitan, peanut, stir-fry, plant-based, vegetarian, vegan