Laura’s General Tso’s Seitan: A Kitchen Revelation

My love affair with plant-based cooking started, as many do, with a quest. A quest to recreate the flavors I loved, but without the meat. General Tso’s chicken was always a weakness, a guilty pleasure devoured during late-night study sessions. The sweet, tangy, and spicy sauce clinging to crispy morsels of chicken… simply irresistible. When I stumbled upon Laura’s recipe for General Tso’s Seitan, I knew I had to try it. And let me tell you, it was a revelation! It captured the essence of the original while being entirely plant-based and surprisingly easy to make. This quickly became a staple in my kitchen.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4-6
• Dietary Type: Vegan

Ingredients

• 1 lb seitan, in strips
• ½ cup soy sauce
• ½ cup distilled white vinegar
• ½ cup water
• 2 tablespoons sugar
• 1 garlic clove, minced (or 1 teaspoon minced garlic, to taste)
• 1 teaspoon peeled and minced gingerroot
• 1 teaspoon cornstarch
• 1 large egg (or ¼ cup egg white, beaten lightly)
• 2 tablespoons vegetable oil
• 4 dried hot red chiles, seeded (and veins taken out, if you want extra heat removed)
• Cooked rice, for serving

Equipment Needed

• Mixing bowls
• Wok or deep, heavy skillet

Instructions

1. In a bowl, combine the soy sauce, vinegar, ½ cup water, sugar, garlic, and gingerroot. Whisk to ensure the sugar is dissolved. This is your flavourful General Tso’s sauce.

2. In another bowl, combine the egg (or egg white) and cornstarch. Whisk until smooth. This mixture will help the seitan become crispy during frying.

3. Dip the seitan strips into the egg/cornstarch mixture, ensuring they are fully coated. This coating is crucial for achieving that delightful crispy texture.

4. Heat the vegetable oil in a wok or deep, heavy skillet over high heat until very hot. The oil should shimmer and almost smoke. Be careful not to overheat the oil to the point of burning.

5. Add the seitan to the hot oil and fry for 4 to 6 minutes, or until it is crisp-ish and golden brown. Turn the seitan occasionally to ensure even cooking. Don’t overcrowd the pan, as this will lower the oil temperature and result in soggy seitan. Work in batches if necessary.

6. Add the soy sauce mixture and the dried hot red chiles to the seitan in the wok or skillet.

7. Cook the mixture over moderately high heat for 2 minutes, or until heated through and the sauce begins to thicken. For a thicker sauce (as Laura prefers), bring the sauce to a boil after adding it to the seitan, then reduce the heat to simmer for about five minutes, or until it reaches your desired consistency.

8. Serve the General Tso’s Seitan hot over cooked rice.

Expert Tips & Tricks

• Seitan Selection: Opt for a good quality seitan that isn’t too dense or chewy. Marinating the seitan for a short period before coating it can enhance its flavor.
• Crispiness Boost: For extra crispy seitan, you can toss it in a bit of extra cornstarch before frying.
• Spice Level: Adjust the amount of dried hot red chiles to your preferred level of spiciness. Remove the seeds and veins for less heat, or use fewer chiles altogether.
• Sauce Consistency: If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce during the last minute of cooking.
• Ginger & Garlic Power: Freshly minced garlic and ginger are key for a vibrant and authentic flavor. Don’t substitute with powdered versions unless absolutely necessary.
• Wok Wonders: A wok really does make a difference! Its shape and ability to maintain high heat are ideal for stir-frying. If you don’t have a wok, a large cast iron skillet is a good alternative.
• Pre-Cooked Seitan: If you’re short on time, you can use pre-cooked seitan. Just make sure to adjust the frying time accordingly to avoid overcooking. You mainly want to heat it through and crisp the outside.

Serving & Storage Suggestions

Serve Laura’s General Tso’s Seitan immediately over a bed of fluffy cooked rice. Garnish with chopped green onions or sesame seeds for an extra touch of visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave. Be aware that the seitan may lose some of its crispness upon reheating. To restore some crispness, you can reheat it in a dry skillet or in an air fryer.

Freezing is not recommended, as it can significantly alter the texture of the seitan and sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	135.5 kcal	N/A
Calories from Fat	73 kcal	54%
Total Fat	8.1 g	12%
Saturated Fat	1.3 g	6%
Cholesterol	52.9 mg	17%
Sodium	2030.3 mg	84%
Total Carbohydrate	9.7 g	3%
Dietary Fiber	0.5 g	1%
Sugars	7.2 g	28%
Protein	5.5 g	10%

Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Option: Use tamari instead of soy sauce to make this recipe gluten-free.
• Sweetener Swap: Substitute the sugar with maple syrup or agave nectar for a more natural sweetener.
• Vegetable Boost: Add your favorite stir-fry vegetables, such as broccoli florets, bell peppers, or snap peas, to the wok along with the sauce.
• Nutty Twist: Garnish with chopped peanuts or cashews for added crunch and flavor.
• Spicier Version: Add a dash of chili garlic sauce or sriracha to the sauce for an extra kick.
• Tofu Alternative: Use cubed and pressed tofu instead of seitan. Ensure you press the tofu well to remove excess water before frying.

FAQs (Frequently Asked Questions)

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. However, it’s best to fry the seitan and combine it with the sauce just before serving to maintain its crispness.

Q: What if I don’t have a wok?
A: A wok is ideal for stir-frying, but a large, deep skillet will work just fine. Make sure it’s heavy-bottomed to distribute heat evenly.

Q: Can I use frozen seitan?
A: Yes, but make sure to thaw it completely and press out any excess water before using it in the recipe.

Q: How do I prevent the seitan from sticking to the pan?
A: Make sure your pan is hot enough before adding the seitan, and use enough oil to coat the bottom of the pan. Avoid overcrowding the pan, which can lower the temperature and cause the seitan to stick.

Q: Can I adjust the amount of sugar in the sauce?
A: Absolutely! Feel free to adjust the amount of sugar to your preference. If you prefer a less sweet sauce, start with less sugar and add more to taste.

Final Thoughts

Laura’s General Tso’s Seitan is a testament to the delicious possibilities of plant-based cuisine. It’s a flavorful, satisfying, and surprisingly easy dish that’s sure to impress even the most skeptical meat-eaters. So, go ahead, give this recipe a try. I am sure you’ll enjoy this fantastic dish! Share your creations and feedback – I’d love to hear about your experiences and any tweaks you make along the way. Pair it with a crisp salad or some steamed bok choy for a complete and balanced meal.