Grilled Seitan with Bean Sprout Stir-Fry

Instructions

1. 1

   Pat the seitan steaks dry with paper towels and brush both sides lightly with olive oil. Season generously with salt and pepper, then set aside for 10 minutes to allow the oil to penetrate the surface.

   Tip: Dry seitan gets better grill marks and a crispier exterior.

2. 2

   In a small bowl, whisk together tamari, rice vinegar, minced ginger, minced garlic, 2 tablespoons sesame oil, and maple syrup to create the glaze. Set aside.

   Tip: Make the glaze while the grill heats to save time.

3. 3

   Preheat your grill to medium-high heat (around 400°F). Once hot, place seitan steaks directly on the grill grates and cook for 4-5 minutes per side, until golden brown grill marks appear and the edges are slightly charred.

   Tip: Don't move the steaks too early; let them develop color before flipping.

4. 4

   Transfer the grilled seitan to a cutting board and let rest for 3 minutes, then slice into bite-sized strips if desired.

   Tip: Resting prevents the seitan from drying out.

5. 5

   Heat the remaining 1 tablespoon of sesame oil in a large wok or skillet over high heat until shimmering.

   Tip: A wok's high sides prevent ingredients from flying out during vigorous stirring.

6. 6

   Add the sliced mushrooms and julienned bell pepper to the hot wok and stir-fry for 2 minutes until slightly softened and fragrant.

7. 7

   Add the fresh bean sprouts to the wok and continue stir-frying for another 2-3 minutes, tossing frequently to ensure even cooking without wilting the sprouts.

   Tip: Keep the heat high and the ingredients moving to maintain crispness.

8. 8

   Pour the prepared glaze over the vegetables and toss everything together for 30 seconds until well coated and heated through. Remove from heat immediately.

   Tip: Don't overcook after adding the glaze, or the sprouts will become soggy.

9. 9

   Divide the bean sprout stir-fry among four plates and top each portion with sliced grilled seitan. Garnish generously with sliced green onions and white sesame seeds.

   Tip: Plate while everything is still warm for the best presentation and flavor.