Szechuan seitan with zucchini and spring onions

Ingredients for 4 servings:

• 400 g seitan
• 1 dash of soy sauce
• 1 zucchini
• 2 garlic cloves
• 2 spring onions
• 250 ml water, cold
• 4 tbsp sesame oil
• 3 tbsp chili paste or soybean paste
• 3 tbsp soy sauce, light
• 2 tbsp rice wine
• 1 tbsp cornstarch
• 1 tsp ginger
• 1 tsp Szechuan pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegan

Drain the seitan, squeeze out any excess water, and cut into bite-sized pieces. Cut the zucchini into strips and the spring onions into slices. Finely dice the garlic. Add the cornstarch, rice wine, 3 tablespoons of soy sauce, and ginger to the water and mix well. Crush or grind the Sichuan peppercorns. Heat 2 tablespoons of sesame oil in a large pan and fry the seitan until crispy on all sides. Deglaze the seitan with a dash of soy sauce, remove, and set aside. In the same pan, heat 2 tablespoons of sesame oil and sauté the Sichuan peppercorns, bean paste, and garlic for 2 minutes. Then stir in the zucchini and cook for 3 minutes. Add the rice wine and soy sauce mixture, the seitan, and the spring onions, and stir. Bring the sauce to a boil briefly and allow it to thicken.