Comments on: Crispy Sweet and Sour Seitan

By: blanche james

blanche james — Tue, 09 Mar 2010 21:07:02 +0000

I am a “make it yourself seitan” newbie, found this recipe and can’t wait to make it. My question is: at what stage do you proceed with this recipe? After rinsing and draining the seitan, do you simmer it in broth and then follow the recipe, or do you start the recipe using the raw seitan? Thank you for your info… and recipe.

By: Alicia S

Alicia S — Fri, 05 Feb 2010 05:43:44 +0000

Well I just made it tonight and it was awesome! I just bought the molasses and WOW.

By: Alicia S

Alicia S — Wed, 27 Jan 2010 03:09:05 +0000

Hey I want to know if I can substitute the blackstrap molasses with agave. If not what can I substitute it with?

By: Megachu

Megachu — Fri, 15 Jan 2010 09:36:14 +0000

I made this for the first time tonight and it was a huge hit. I had never made seitan before either so I wasn’t quite sure how it would turn out. My uber carnivore boyfriend loved it and my roommate did too. Yayyy! It was a little too crispy but I blame the bad lighting in my kitchen.

By: Mrs. Quinn

Mrs. Quinn — Fri, 13 Nov 2009 03:26:32 +0000

I made my own seitan and added some peanut butter to the “dough” then fried the seitan in a mix of sesame oil and vegetable oil… perfect! If you aren’t a fan of seitan’s ‘wheaty’ flavor this sauce masks it nicely! We also toasted our sesame seeds before adding them to the dish and used lots and lots of them :) LOVE this one, will make again!!!

OH! and it IS easier to make than it looks! :D

By: Links to good holiday recipes « Elizabeth’s Little Blog

Links to good holiday recipes « Elizabeth’s Little Blog — Sun, 05 Jul 2009 22:15:50 +0000

[...] Crispy Sweet and Sour Seitan or Crispy Sweet and Sour Tofu which is supposedly a close remake of The Grasshopper’s No Name (via VeganYumYum). If this tastes anything like sweet and sour chicken that ate in my pre-vegetarian days, then I am psyched to try this. I always try ordering things like this at Chinese restaurants but then I can only eat the crust of the tofu or seitan because the inside is too mushy. Maybe this will recipe will fix that. (Looking at the Tofu recipe, I would suggest smaller chunks of tofu if you want them to be less mushy on the inside, as I prefer.) [...]

By: Val

Val — Sat, 25 Apr 2009 01:54:22 +0000

I made this tonight and it was pretty good, but I found the sauce to be a little too vinegary and it wasn’t quite sweet enough. Next time I am going to add more sugar and less vinegar. I used the new sauce recipe, not the old one.

I used blackstrap molasses, and Wan Jah Shin rice vinegar, if that means anything.

The crispiness of the seitan was perfect. I added the sliced almonds, which also turned out well.

Thanks for all the recipes! I love trying them out!

By: Jason

Jason — Sun, 15 Feb 2009 00:43:22 +0000

I added in cubed tofu with the seitan and have to say it was fantastic. Thank you so much for this recipe!

By: Anneloes

Anneloes — Tue, 27 Jan 2009 13:55:40 +0000

I just made this and it was the BEST. Even my omnivore (and chef) boyfriend found it better than meat, like it would be used in babi pangang. Absolute success like all of your recipes, and I’m definitely making it the next time my parents come over for dinner at our place. YUM!

By: Shane

Shane — Fri, 12 Dec 2008 16:24:07 +0000

I made this the other night and it was fabulous!

I used blackstrap molasses, and I shaved the essence of one organic orange into the sauce.

It made a wonderful orange sauce, and with the Ener-g battered seitan (White Wave blue box) it was definitely restaurant quality!

I would recommend less sugar if using the orange peel, though.. as it is kind of sweet.

Thank you so much!