- Seitan
- Lunch
- Dinner
Vietnamese Seitan Salad
- Serves: 2 people
- Prep: 10 mins
- Cooking: 70 mins
Ingredients
-
For the Seitan
- 225g block of Tofoo Seitan
- 2 tbsp soy sauce
- 1 tsp white miso paste
- 2 tsp sesame oil
- 2 tbsp veg oil
-
For the salad
- 100g dried rice noodles
- 1/4 red cabbage, finely sliced
- 1 carrot, julienned
- 1/4 white onion, finely sliced
- Large handful coriander, roughly torn
-
For the salad dressing
- ½ a lime, juiced
- 2 tbsp soy sauce
- 1 garlic clove, minced
- 3 tbsp water
- 2 tbsp rice vinegar
- 1 tbsp sugar (any)
-
To finish
- Small handful peanuts, roughly chopped
- 1 mild red chilli, sliced
- Small handful crispy onions
- Crispy chilli oil
Get started
- Tear/cut up pieces of Seitan very finely into long strands. Add soy, miso, sesame oil and a pinch of salt and pepper in a bowl and mix into an emulsion. Add Seitan into the marinade and leave for up to an hour.
- Heat your veg oil in a large, non-stick pan over a medium heat, add marinated Seitan and fry for 10 mins, stirring as you go until coloured. Set aside to cool.
- Add rice noodles to a bowl of boiling water and leave for 5 minutes. Strain noodles and rinse with cold water. Set aside.
- Make the salad dressing by combining all the ingredients in a bowl. Mix Seitan, noodles and chopped veg in a bowl.
- Pour over salad dressing and mix. Garnish with peanuts, sliced red chilli, crispy onion and a good glug of crispy chilli oil.
