Roasted Seitan with Cucumber

Instructions

1. 1

   Preheat oven to 425°F. Pat seitan cubes dry with paper towels to remove excess moisture, which helps them crisp up during roasting.

   Tip: Drying the seitan is key to achieving a golden, caramelized exterior.

2. 2

   In a small bowl, combine 1 tablespoon olive oil with cornstarch. Toss seitan cubes in this mixture to coat evenly, then spread on a baking sheet in a single layer.

   Tip: The cornstarch creates a crispy texture similar to fried seitan but with roasting.

3. 3

   Roast seitan for 25-30 minutes, stirring halfway through, until golden brown and crispy on the edges.

   Tip: Don't skip the stirring step to ensure even browning on all sides.

4. 4

   While seitan roasts, prepare the glaze by whisking together sesame oil, rice vinegar, tamari, maple syrup, minced ginger, minced garlic, lime juice, and red pepper flakes in a bowl. Set aside.

   Tip: Make the glaze ahead of time for easier assembly during final cooking.

5. 5

   Place sliced cucumber in a serving bowl and lightly salt. Let sit for 5 minutes, then drain any excess liquid that accumulates.

   Tip: This step prevents the cucumber from becoming watery and diluting the glaze.

6. 6

   In the final 2 minutes of roasting, brush the warm seitan with half the glaze, return to oven, and let the glaze caramelize slightly.

   Tip: Adding glaze at the end prevents it from burning while the seitan finishes cooking.

7. 7

   Transfer hot roasted seitan to the cucumber bowl and gently toss with remaining glaze until well coated.

   Tip: The warm seitan will slightly soften the cucumber while absorbing the glaze flavors.

8. 8

   Divide among serving plates and garnish generously with sesame seeds and sliced scallions. Serve immediately while seitan is still warm and crispy.