Instructions

• Make the sauce by heating the olive oil in a small pot over a medium heat, add the ginger and garlic, stirring constantly. Then add the Chinese five spice and red pepper flakes and cook for 1 minute, until fragrant.
• Add the tamari and coconut sugar to the pot and stir well. Reduce the heat to medium-low, and let the sauce simmer gently until the coconut sugar has dissolved and the sauce is slightly reduced, roughly 5-7 minutes. Continue to stir the sauce occasionally to stop it from sticking.
• Whisk together the cornstarch and cold water, then add it to the sauce and stir through. Cook for a further 2-3 minutes, until the sauce has thickened slightly. Then reduce the heat to the lowest setting and simmer until ready to add to the seitan.
• To cook the seitan, heat the olive oil in a skillet over a medium-high heat. Add the seitan and cook, stirring frequently, for 4-5 minutes. Reduce the heat to low and add the sauce, stirring to coat all of the seitan pieces in the sauce.
• Remove the skillet from the heat. Serve the seitan hot with rice and steamed broccoli. Garnish with sesame seeds and green onions.