Roasted Seitan with Pak Choi

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the seitan steaks dry with paper towels and season both sides generously with salt and black pepper.

   Tip: Drying the seitan helps it achieve a better golden crust during roasting.

2. 2

   Heat 2 tablespoons of vegetable oil in a large cast-iron skillet over medium-high heat. Once shimmering, carefully place the seitan steaks in the pan and sear for 3-4 minutes per side until golden brown.

   Tip: Don't move the seitan around—let it sit undisturbed to develop a crust.

3. 3

   Transfer the seared seitan to a baking sheet and roast in the preheated oven for 15-18 minutes until cooked through and slightly firmer.

   Tip: Check doneness by piercing with a knife; it should be tender but not crumbly.

4. 4

   While the seitan roasts, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and cornstarch in a small bowl to create your glaze.

   Tip: The cornstarch will help thicken the glaze as it cooks.

5. 5

   In the same skillet used for seitan, heat the remaining 1 tablespoon of oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

   Tip: Watch the garlic carefully to prevent burning.

6. 6

   Add the pak choi halves to the skillet, cut-side down, and cook for 4-5 minutes until lightly caramelized. Flip and cook for another 2-3 minutes until tender-crisp.

   Tip: Keep the pak choi in a single layer for even cooking.

7. 7

   Pour the prepared glaze and vegetable broth into the skillet with the pak choi. Gently stir to coat and simmer for 2-3 minutes until the sauce thickens and glosses the vegetables.

   Tip: The sauce should coat the back of a spoon when ready.

8. 8

   Arrange the roasted seitan steaks on a serving platter, surround with glazed pak choi, and drizzle any remaining sauce over top. Garnish generously with sesame seeds and serve immediately.

   Tip: Serve with steamed rice or noodles to soak up the delicious umami sauce.