GENERAL TSO'S VEGAN "CHICKEN"

General Tso's Vegan

Provided by Gary Loewenthal

Categories Chicken

Time 45m

Number Of Ingredients 18

12 oz seitan (use drained weight if packed in water)
1/2 lb broccoli, chopped (fresh is best; frozen is ok)
1/2 small-to-medium onion, chopped, not too finely
1 tsp minced fresh ginger
3 Tbsp peanut oil (a bit less if using a non-stick pan)
BATTER FOR THE SEITAN:
1/4 c all-purpose flour, rice flour, or spelt flour
2 Tbsp cornstarch
1 tsp egg replacer (such as energ-g)
1/4 tsp baking powder
1/4 c plain unsweetened soy milk
1 Tbsp soy sauce
FOR THE SAUCE:
1/4 c soy sauce
2 Tbsp rice vinegar
3 Tbsp vegetable broth
3 Tbsp sugar or 2 1/4 tbs. agave nectar
2 tsp cornstarch

Steps:

1. In a small bowl, whisk together all the sauce ingredients and set aside.
2. In a medium-sized bowl, whisk all the dry ingredients for the batter together, then whisk in the soy milk and soy sauce.
3. Tear the seitan into bite-sized pieces, then mix in with the batter.
4. Heat 2 Tbs. peanut oil in a wok over medium-high heat then add the battered seitan. Fry the seitan, stirring constantly and separating the individual pieces, until it's nice and brown and crispy. This may take 8-10 minutes. Then remove the seitan from the wok and set aside.
5. Add the remaining 1 Tbs. of oil to the wok, then add the broccoli and onion. Stir-fry for a few minutes. Don't let the broccoli get too soft; it should still retain its color. Add the ginger and cook for another 30 seconds. Add the sauce and cook for another 3 minutes or so until it thickens. When the sauce is almost thick enough, turn the heat to low and stir in the seitan for about a minute.
6. Serve over rice, or over soba or udon noodles.