- 30 gr. of seitan (before preperation)
- 200 gr. of mango/papaya cut into pieces
- red onion
- 15 ml of agave
- 22,5 ml of soy sauce
- 7,5 ml of rice vinegar
- about 2 tablespoons of water
Start by cooking the seitan. I took 30 gr. of powder and mixed that with salt reduced chicken spices, but that’s just because seitan has no flavour at all 😛 Mine needed to cook for about 20 minutes, so I got that started before I started anything else (hence the lack of picture of seitan. While that is cooking, start your rice as well. When the seitan is done, drain and cut into pieces. Slice up an onion as well.
Mix together the ingredients for the sauce in a bowl and but in a saucepan, leave to simmer on low heat until it starts to thicken. I added a little bit of potato starch just to let it thicken a bit more, but that depends on how much water you added as well.
While that is cooking and you’re rice is nearly done, heat up some oil in a frying pan and fry the onion and seitan until the onion is soft and the seitan starts to brown a bit. Pour over the sauce, mix and leave to soak for about a minute. Put the rice in a bowl and add the seitan. Dress up with the mango & papaya and some extra cucumber. Drizzle some lemon or lime juice on top and you’ll be done!