Five Spice Seitan Or Tofu Or Tempeh And Asparagus

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   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 white and green parts of the scallion and it is for garnish. Use garden fresh spring asparagus if you can get it.

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   To cook the Jasamine Rice: Bring 3 cups water and a scant 1 tsp kosher salt to a boil and add 2 cups raw white jasamine rice. Cover reduce heat and cook for 15 minutes Remove and let stand covered for 10 minutes. This makes 6 cups.

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   In medium bowl combine ginger, garlic, oil, Braggs, sugar and five spice.

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   Add setian and liquid [if using tofu or tempeh use water instead of seitan juice] and toss to coat.

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   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.

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   Heat a large skillet over medium high heat. Add the setian along with the marinade, the asparagus and bell pepper.

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   Stir fry until asparagus is bright green tender but crunchy. About 5 to 7 minutes.

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   Serve over the rice and garnish with the lime wedges and scallions.

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   Cooking includes basic marinate time.

* Per serving · 4 servings · Values may vary.

No additional tips available.