Grilled Seitan with Pak Choi

Instructions

1. 1

   Combine soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger in a shallow bowl. Mix until the maple syrup dissolves completely.

   Tip: Prepare the marinade while you cut the seitan for maximum flavor absorption.

2. 2

   Place seitan steaks in the marinade, turning to coat both sides evenly. Let sit for at least 15 minutes, or up to 2 hours for deeper flavor.

   Tip: If time permits, marinate in the refrigerator to keep the seitan cool before grilling.

3. 3

   Preheat your grill or grill pan to medium-high heat (around 200°C). Lightly oil the grill grates to prevent sticking.

   Tip: Use a folded paper towel dipped in oil to grease the grates safely.

4. 4

   Remove seitan from marinade, reserving the remaining liquid. Grill seitan steaks for 5-6 minutes per side until golden char marks develop and the exterior is crispy.

   Tip: Avoid moving the steaks too much; let them sit for a few minutes to develop proper grill marks.

5. 5

   Place pak choi on the grill, cut-side down, and grill for 3-4 minutes until lightly charred. Flip and grill the other side for 2-3 minutes until tender but still slightly firm.

   Tip: The pak choi should retain some crunch; don't overcook or it becomes mushy.

6. 6

   Pour the reserved marinade into a small saucepan and warm it over medium heat for 2 minutes, creating a glaze sauce.

   Tip: This concentrates the flavors and creates a glossy finish for the dish.

7. 7

   Arrange grilled seitan and pak choi on serving plates. Drizzle with the warm glaze sauce.

8. 8

   Garnish with sesame seeds and sliced green onions. Serve immediately with lime wedges on the side.

   Tip: The lime juice adds brightness and cuts through the richness of the sesame oil.