Roasted Seitan with Edamame

Instructions

1. 1

   Pat the seitan cubes dry with paper towels to remove excess moisture, which helps them achieve a better golden crust when roasted.

   Tip: Dry seitan roasts more evenly and develops a crispier exterior.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, cornstarch, vegetable broth, and red pepper flakes to create the glaze. Set aside.

   Tip: Whisking cornstarch into the cold liquid prevents lumps in your final sauce.

3. 3

   Heat 1.5 tablespoons of sesame oil in a large skillet over medium-high heat. Once shimmering, add the seitan cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy. Transfer to a plate.

   Tip: Don't stir the seitan immediately; let it develop color before moving it around.

4. 4

   Add the remaining sesame oil to the same skillet and sauté the minced ginger and garlic for 30 seconds until fragrant.

   Tip: Keep the heat at medium-high to prevent the aromatics from burning.

5. 5

   Add the thawed edamame to the skillet and stir-fry for 2-3 minutes until they begin to caramelize slightly at the edges.

   Tip: This adds depth and prevents them from tasting flat or one-dimensional.

6. 6

   Pour the glaze mixture into the skillet, stirring constantly for 1-2 minutes until it thickens and coats the edamame.

   Tip: The cornstarch will create a light, glossy coating rather than a heavy sauce.

7. 7

   Return the roasted seitan to the skillet and toss everything together for 2 minutes, ensuring the seitan is reheated and evenly coated with the glaze.

   Tip: Gently fold rather than stir aggressively to keep the seitan pieces intact.

8. 8

   Transfer to a serving platter or individual bowls and garnish generously with sesame seeds and sliced scallions before serving warm.

   Tip: The sesame seeds add nutty flavor and textural contrast to the finished dish.