Five Spice Seitan Or Tofu Or Tempeh And Asparagus

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 2
• 2 tablespoons ginger, minced
• 3 garlic cloves, minced
• 2 tablespoons toasted sesame oil
• 2 tablespoons braggs liquid aminos or 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon five-spice powder
• 8 ounces seitan or 8 ounces tofu or 8 ounces tempeh
• 2 tablespoons seitan juice
• 1/2 lb asparagus or 1/2 lb broccoli
• 1 small red pepper
• jasmine rice
• 6 scallions, chopped
• 2 lime wedges

Recipe

• 1 important notes: the ginger should be a rounded tablespoons seitan should be bite size. asparagus should be cut crosswise into 1/2 inch pieces. the pepper should be cut into 1/2 inch pieces. use the and green parts of the scallion and it is for garnish. use garden fresh spring asparagus if you can get it.
• 2 to cook the jasamine rice: bring 3 cups water and a scant 1 tsp kosher salt to a boil and add 2 cups raw jasamine rice. cover reduce heat and cook for 15 minutes remove and let stand covered for 10 minutes. this makes 6 cups.
• 3 in medium bowl combine ginger, garlic, oil, braggs, sugar and five spice.
• 4 add setian and liquid [if using tofu or tempeh use water instead of seitan juice] and toss to coat.
• 5 cover bowl with plastic wrap and marinate for at least 2 hours and up to 3 days in the fridge. for tofu the longer it sets the more it will taste like the marinade. you want that if you are a beginner who has not made tofu before. trust me. you also want to marinade the tempeh for a while too. it really won't matter too much on the seitan. the basic flavor was cooked in with the broth when it was made this is just accent like a real meat marinade.
• 6 heat a large skillet over medium high heat. add the setian along with the marinade, the asparagus and bell pepper.
• 7 stir fry until asparagus is bright green tender but crunchy. about 5 to 7 minutes.
• 8 serve over the rice and garnish with the lime wedges and scallions.
• 9 cooking includes basic marinate time.