750g seitan
4 tbsp tamari
1 tbsp rice syrup
150 g onions
2 garlic cloves
2 tbsp tomato paste
1 cm ginger
3 tbsp ketchup
1 tbsp vinegar
275 mL water
Cornstarch or arrowroot
greens to garnish
Cut the seitan in nice long strips of 3X0,5 cm.
Put in a bowl. Add 2 tbsp tamari and 1 tsp rice syrup. Mix well. Marinate about 15 minutes. Mix in between. (Don’t do this if you are using seitan from an oriental supermarket, they are already marinated)
Make the sauce: Cut the onion in very tiny cubes. Mash the garlic and the ginger.
Heat 1 tbsp oil in a sauce pan. Saute the onion glazy, add the garlic, ginger, tomato paste, ketchup, vinegar and water. Cook for 10 minutes.
Mix 1 tsp cornstarch with 1 tbsp water. Mix well. Add this to the sauce. Mix another 30 seconds. Turn the heat off.
Meanwhile, cook the rice and fry the seitan.
Before frying seitan, take it out of the marinate, mix it with 2 tbsp cornstarch with your hands. This will make it more crispy. Fry the seitan crispy on both sides.
Serve the fried seitan with sauce and rice.