Sweet Barbequed Seitan Strips (char siu seitan)
Homemade seitan gets a sticky, sweet and savory treatment when oven roasted in an (almost) traditional char siu Chinese-style barbeque sauce.
The final consistency is up to the chef and the desired end: either roast it just enough for a juicier seitan for a complete meal with steamed rice, Gingery Cucumbers, sauteed Asian greens and rice or roast it to a deep mahogany with crisped edges for serving as an appetizer, or if you just happen to prefer it that way (I do).
Tip: For the best consistency, bake the foil packets of 5 Spice seitan at 350 degrees F for 30 minutes.
Note: This makes a generous amount of seitan using your homemade 5 Spice Seitan. If you want to make this with purchased seitan sold in 8 to 10 ounce packages, prepare just half of the marinade.
- 1 recipe (4 cutlets) of 5 Spice Seitan, baked instead of steamed
- 1/3 cup dark agave nectar
- 3 tablespoons hoisin sauce
- 3 tablespoons peanut or grape seed oil
- 3 tablespoons shao xing Chinese cooking wine or dry sherry
- 3 tablespoons vegetarian oyster sauce
- 2 tablespoons soy sauce
- 1 1/2 teaspoons five spice powder
1. Make seitan and let cool just enough to be handled. Slice each cutlet horizontally into 1/2 inch wide strips. Whisk all of the marinade ingredients in a large measuring cup.
2. Spread seitan slices in a ceramic 9 x 13 x 2 dish or two smaller ceramic baking dishes. Pour marinade over seitan and with tongs toss to thoroughly coat each piece with marinade. Let stand at room temperature for 1 hour, stirring seitan strips occasionally. The last 20 minutes of marinading, preheat oven to 400 degrees F.
3. For saucier, juicier seitan for eating over rice, roast for 20-25 minutes or until seitan is sizzling but there is a little bit of thick sauce under the strips. Use long handled tongs to frequently stir seitan stips during the roasting process.
For chewier, sticky seitan with crisped edges, roast for 30-35 minutes. Use long handled tongs to frequently stir the strips during the roasting process. Most of the sauce should be absorbed and what little is left is very sticky. Turn on the boiler to high and broil for 3-5 minutes until edges of the seitan are starting to blacken. Immediately remove from broiler and let cool 5 minutes before serving.
Variation, red char siu
Sometimes char sui roasted items are tinted bright red. While not necessary (the marinade roasts to a beautiful rich mahogany color), for a reddish hue add 1 to 2 teaspoons of natural red food coloring to the marinade.