Un-Beef Satay with Thai Peanut Sauce
6 cloves fresh garlic, minced, divided
1/4 cup Bragg's liquid aminos
1 bunch fresh cilantro, finely chopped, divided
1 cup water
2 teaspoons ground ginger, divided
1 (12 ounce) package seitan, chopped finely
1/2 cup sesame oil
1/3 cup peanut butter
1 (13 ounce) can coconut milk
1/4 teaspoon cayenne pepper
1 teaspoon sugar
1/2 lime, juiced
1. For the marinade, mix 3 cloves garlic, Bragg's, 1/2 the cilantro, water and 1 teaspoon ginger. Add seitan, and refrigerate overnight.
2. When ready to prepare, heat sesame oil in a skillet, and add drained seitan. Fry until slightly crispy, set aside and allow to cool slightly.
3. For sauce, mix peanut butter, remaining ginger, garlic, and cilantro, coconut milk, cayenne pepper, sugar, and juice from 1/2 lime. Add to pan, and mix well.
4. Simmer, and stir for 3-5 minutes. Remove from heat. Skewer seitan, as desired.
When I served this dish in my restaurant, I served it with coconut jasmine rice with a little bit of ginger. Serve as an entree over rice with the peanut dipping sauce or as an appetizer without the rice. Bon appetit!
SO HOW'D IT GO?
This is one of my favorite recipes. I take it to potlucks a lot, and I always get compliments.
I have found that you can leave out the cilantro with no problem. Also, sesame oil has worked fine for me.
I use white wave chicken style seitan for this recipe. You need 2 boxes for one recipe.
I often don't bother with the skewers.
this was not good. the marinade was a good idea though. i may use that again for something else.