Seitan [Chicken] Stir Fry with Tamarind Glaze*
*yes, it's the same dish as dinner last night, but
with seitan rather than tofu. The tofu got too
soggy last night once I added the tamarind puree
and water. Flavorful yes, but the texture was all wrong.
I should have (and have in the past) taken
the tofu out and finished the dish and then poured
the glazed vegetables over the tofu and rice.
The seitan, being much denser, doesn't absorb
liquid as readily as tofu, so I left it in.
Monday, January 28, 2002