Ingredients

2 batches of seitan following Lauren Toyota’s recipe Saved by Seitan
3 tablespoons olive oil
3 (heaping) tablespoons of minced garlic
2 hand-sized roots of ginger, peeled and cut into thin matchstick slices
1 cup soy sauce
4 cups of water
Fine grain flour (Wondra is a good brand)
Scallions, cut into ¼ inch pieces

Directions

At least a half day in advance, prepare 2 batches of Lauren Toyota’s recipe Saved by Seitan. Be sure to wrap the separate logs tightly several times in heavy duty foil before baking. After removing from the oven, allow to cool, still wrapped, on counter. Once cool and you are ready to prepare the ginger “beef”, unwrap and cut the seitan loaves into ¼ inch slices and then cut those pieces into fourths. The pieces should be about the size of a quarter.

In a large sauté pan, heat the oil over medium heat. Place seitan into the pan and braise the pieces—you want them to turn a little brown. Stir and cook for five to ten minutes. Add the garlic and cook for 2 minutes so the flavor releases. Add in the soy sauce and three cups of water. Add the ginger.

Let simmer until the ginger softens a bit; this usually takes about 30 to 45 minutes. The broth will start to reduce and during this time, add in the last cup of water. This recipe requires a four to one ratio of water to soy sauce. At this point taste the broth. It should be a little salty but not overly salty. You can add more water if needed.

Mix a tablespoon of flour with 2 tablespoons of water to make a thin paste, making sure there are no clumps. Slowly mix paste into the broth. The sauce will start to thicken. If you want a thicker sauce, repeat.

Serve over steamed rice and garnish with scallions and freshly ground pepper.

Serves 8 as an entrée.