Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons sesame oil, toasted
- 1tablespoons coconut oil, melted
- 300grams seitan, cut into 2.5cm chunks
- 8 bamboo skewers
- 6tablespoons reduced-sodium tamari
- 2 cloves garlic, finely chopped
- 2tablespoons tamarind paste
- 1/2 cup full-fat coconut milk, well shaken
- 1teaspoons chillies, crushed
- 3tablespoons fresh root ginger, grated
- 125grams peanut butter, crunchy
Method
Step 1 of 6
Place the seitan chunks in a baking dish large enough to hold them in a single layer.
Step 2 of 6
In a small bowl, whisk together 4 tablespoons of the tamari, 4 tablespoons of water, the sesame oil, coconut oil, 1 tablespoon of the ginger, and garlic. Pour over the seitan, and stir well. Cover and refrigerate for 2 hours or over night.
Step 3 of 6
Soak 8 bamboo skewers in warm water for at least 30 minutes, then drain.
Step 4 of 6
Preheat a grill pan and lightly brush it with oil.
Step 5 of 6
In a medium bowl, whisk the tamarind paste with 2 tablespoons of hot (not boiling) water to soften. Add the peanut butter, coconut milk, the remaining grated ginger, remaining tamari, and crushed chillies, and whisk well.
Step 6 of 6
Thread the marinated seitan onto the skewers and cook, turning once or twice, for 5-7 minutes or until browned on all sides. Serve immediately with the tamarind-peanut sauce.
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