- 4 cups seitan (about 2 pounds)
- 1 tablespoon sesame oil
- 1 tablespoon toasted (dark) sesame oil
- 1 tablespoon minced fresh garlic
- 1 tablespoon minced fresh ginger
- 3 tablespoons molasses
- 3 tablespoons natural soy sauce
- 3 tablespoons ground coriander
- 1 teaspoon black pepper
- 1/8 teaspoon hot pepper oil
- ½ cup rice wine
- 3 scallions, cut into 2-inch lengths
- Using forks, pull apart the seitan into irregular shapes.
- In a heavy skillet with a cover, heat the two types of sesame oil together over medium heat. Add the garlic and ginger, and saute until the garlic begins to brown (2-5 minutes).
- Add the seitan pieces to the skillet and saute over medium heat until browned and a little crispy (about 15 minutes).
- While the seitan is browning, combine the molasses, soy sauce, coriander, black pepper, and hot pepper oil in a small, bowl. Add this mixture to the skillet, coating the seitan evenly. Add the rice wine. Cover and simmer for 5 minutes.
- Uncover the skillet, add the scallions, and increase the heat to high. Continue to simmer the seitan for about 1 minute, or until the liquid has been reduced to a coating for the seitan.
- Serve over couscous or brown rice as a main or side dish. As an appetizer, serve Coriander-Braised Seitan with chilled radishes and cucumbers.