I'm a seitan junkie so I love trying lots of different ones. The basic seitan recipe is a tester recipe for Joy Tienzo with a few of my own modifications thrown in. Texture was perfect: dense but not rubbery, tender but not spongy.
After cooking (simmering in broth), I let them cool in the fridge and then dredged the pieces in flour, soy milk and panko crumbs, then fried them and topped with tonkatsu sauce. On the side: mushroom rice pilaf and brussel sprouts.
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