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This lemongrass recipe is in collaboration with Tiff of @tifflovestofu and her latest newsletter Tiff’s Table! There are so many great flavors and textures in this recipe and it’s also easily customizable. Plus, it’s great for meal-prep! We really enjoyed shooting this recipe together, and it was a long time coming!

The homemade seitan is cooked with an aromatic blend of shallots, garlic, and lemongrass before being reduced in a sweet & savory sauce. The lemongrass seitan is served on a bed of crispy rice and paired with a Vietnamese sauce/dressing, pickled carrot, crunchy cucumber, tomato, and cilantro. 

PS. Check out Tiff’s substack where you can subscribe to get weekly recipes! You can also click on the image below!

Now on to the recipe!

INGREDIENTS YOU’LL NEED

SEITAN

WET

• 1/2 cup warm vegetable broth or water
• 1/2-1 tbsp white miso paste (see notes)

DRY

• 3/4 cup vital wheat gluten , 100 g
• 2 tbsp chickpea flour , 20 g
• 1 tbsp nutritional yeast
• 1/2 tbsp mushroom bouillon powder optional, see notes
• 1/2 tsp ground white pepper or black pepper

SAUCE

• 2-3 tbsp soy sauce or to taste
• 1-2 tbsp vegan fish sauce to taste
• 1-2 tbsp vegetarian oyster sauce
• 1/2 to 1 tbsp sugar adjust to desired sweetness
• 3-4 tbsp maple syrup adjust to desired sweetness
• 1 tbsp neutral oil I used avocado oil
• 2-3 tbsp room temperature water

CRISPY RICE

• Neutral cooking oil
• 1-2 cups cooked and cooled medium grain rice jasmine rice works great

FOR STIR-FRYING

• 1 tbsp neutral cooking oil
• 1 shallot finely minced
• 4 cloves garlic minced
• 1 tbsp minced lemongrass I used frozen

TIFF’S VEGAN NUOC CHAM

• 2 tbsp vegan fish sauce (sub for light soy sauce or Yondu)
• 1 tbsp Chili Garlic Sauce (Huy Fong or Lee Kum Kee)
• 2 tbsp sugar 
• 1juice of a lime
minced
• 2 cloves garlic minced
• 1/2 cup coconut water
• Salt to taste
• 1 bird’s eye chili pepper roughly chopped (optional for heat)

FOR SERVING

• Sliced cucumber and tomatoes
• Pickled carrots/radish homemade recipe here
• Fresh cilantro and other herbs like mint
• Vegan Nuoc cham or Vietnamese sauce/dressing
• Ginger scallion sauce homemade recipe here
• Fried shallots

WHAT TO DO

PREPARING THE SEITAN + SAUCE

• Dilute the miso paste in warm water/veg broth.
• Mix the dry ingredients together in a large bowl. Pour the broth mixture and mix well until there are no signs of dry flour.
• Transfer the mixture on a flat surface. Knead for 3-4 minutes or until the seitan is bouncy — you can poke it with your finger and it should go back to its original state at once. Cover the seitan.
• Leave the seitan to rest for at least 15 minutes.

• Meanwhile, prepare the sauce. Mix everything together in a small bowl and adjust to desired taste.
• Once the seitan has rested, transfer the seitan on a sheet of foil, flatten the seitan or shape it depending on what you like. Wrap the seitan on the foil.
• Steam the seitan for 15-20 mins.

SLICE THE SEITAN

• After steaming, carefully unwrap the seitan and slice into thin 1/4 to 1/2-inch thick pieces.

CRISPY RICE

• Heat an 8-inch non stick pan over medium heat. Spray or add some neutral oil to lightly coat the surface.
• Once hot, add the rice. Using a spatula, press down on the rice to spread across the pan.
• Leave to cook over medium heat for 3-4 minutes or until lightly brown. Carefully flip over and repeat for the other side.

LEMONGRASS SEITAN

• Heat a large skillet or wok over medium heat.
• Add oil. Once hot, add the minced shallot, garlic, and lemongrass. Stir-fry for 1 minute until aromatic. Pour the sauce and allow to come to a gentle simmer.
• Add the sliced seitan and leave to simmer in the sauce for 5-6 minutes until the sauce is absorbed and turns into a thin glaze consistency.

TIFF’S NUOC CHAM

• Mix everything together. Feel free to adjust to your desired taste.

TO SERVE

• Place the crispy rice on a plate or large bowl.
• Add the seitan then serve with sliced cucumber, tomatoes, cilantro, pickled carrot/radish, the vegan nuoc cham or Vietnamese sauce/dressing. Top with ginger scallion sauce and fried shallots, if desired.
• To enjoy, pour a generous amount of the sauce then break apart a small portion of the rice to enjoy with the other components.

MORE RECIPES YOU’LL LOVE

• Japanese Chahan or Fried Rice
• Crispy Eggplant Katsu
• Shredded Tofu ‘Bulgogi’
• Maple Hoisin Tofu
• Baked Peanut and Lime Tofu
• Ginger and Scallion Noodles
• Scalloped Potatoes in Creamy Lemon Dill Sauce
• Chili Garlic and Black Bean Eggplant Noodles
• Easy Sweet, Spicy, and Saucy Noodles

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