Seitan Skewers with Sesame and Pak Choi

Ingredients

• 200 g seitan (glass)
• 400 g Tofu
• 4 pak choi
• 1 pickled red chili (Thai)
• 4 tbsp sesame oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• 0.5 tsp turmeric powder
• 100 ml Orange Juice
• 100 ml coconut milk
• Salt
• 2 tbsp ketjap manis
• 1 tsp sesame seeds (unhusked)
• 200 g basmati rice

Instructions

1. 1.

   Drain the seitan and squeeze out excess liquid. Cut into bite‑size pieces. Cube the tofu. Alternate threading tofu and seitan onto skewers. Wash the pak choi, shake dry and halve lengthwise. Rinse, trim and chop the chili.

2. 2.

   Heat 2 tbsp sesame oil in a pot, sauté the chili while stirring. Sprinkle cumin, coriander and turmeric, then deglaze with orange juice and coconut milk. Reduce the sauce to about half, season with salt.

3. 3.

   Steam the pak choi in a steamer basket of a stockpot for 5–10 minutes. Meanwhile, heat remaining sesame oil in a pan and sear the skewers on all sides over medium heat for 5–6 minutes. Deglaze with ketjap manis.

4. 4.

   Arrange the pak choi on plates, drizzle with sauce, spread the skewers on top and sprinkle with sesame seeds. Serve with basmati rice.