Get ready to transform your plant-based dining experience with the most addictively crispy, mouth-wateringly delicious Mongolian-style seitan that will make even meat-lovers do a double-take! This recipe isn't just another vegan dish – it's a culinary adventure that combines the bold, umami-rich flavors of traditional Mongolian cuisine with a perfectly crisp texture that'll have you craving more with every single bite.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mongolian
Serves: 4 servings
Ingredients
- 1 lb seitan, cubed
- 1/4 cup cornstarch
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 2 green onions, sliced
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- Oil for frying
Instructions
- Prepare the seitan by patting it dry with paper towels to remove excess moisture. This ensures a crispier texture when frying.
- In a large mixing bowl, combine cornstarch, soy sauce, and sesame oil. Whisk until the cornstarch is fully dissolved and creates a smooth coating mixture.
- Add the cubed seitan to the cornstarch mixture, gently tossing to ensure each piece is evenly coated. Let it marinate for 5 minutes to absorb the flavors.
- Heat a large skillet or wok with enough oil for shallow frying, bringing the temperature to medium-high (around 350°F).
- Carefully add the cornstarch-coated seitan pieces to the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
- Remove the crispy seitan with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
- In the same pan, sauté minced garlic and ginger for 30 seconds until fragrant, being careful not to burn.
- Add hoisin sauce to the pan and quickly stir to combine with the garlic and ginger.
- Return the crispy seitan to the pan and toss to coat evenly with the sauce, cooking for an additional 1-2 minutes.
- Garnish with sliced green onions and serve hot, preferably over steamed rice or cauliflower rice.
Tips
- Moisture is the Enemy of Crispiness: Always pat your seitan completely dry before coating to ensure maximum crunch.
- Temperature Matters: Use a cooking thermometer to maintain oil at 350°F for perfect, even frying without burning.
- Batch Frying is Key: Never overcrowd the pan, as this lowers the oil temperature and results in soggy seitan.
- Let it Rest: Allow the fried seitan to drain on a wire rack instead of paper towels to maintain its crisp texture.
- Fresh Ingredients Make a Difference: Use freshly minced garlic and ginger for the most vibrant flavor profile.
- Optional Heat Boost: Add a dash of sriracha or red pepper flakes to the sauce if you want an extra kick.
- Make Ahead Friendly: You can prepare the seitan and coating mixture in advance, making this recipe perfect for quick weeknight meals.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 30g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
