Inspired by Indonesian flavors, this dish is a delight for peanut lovers. Creamy peanut sauce, a.k.a. satay sauce, spiked with coconut and tamarind is the perfect companion to bean sprouts and spicy seitan. Seitan is a by-product of yeast. Here it’s used like an Asian version of faux pulled pork rather than formed into a firmer patty. It’s scrumptious with savory sauces like satay or other curries. You’ll find seitan in Asian supermarkets or natural foods stores. You can easily substitute seitan with other ingredients such as tofu, tempeh, roasted vegetables, or beans.
- Yield: 4 burgers
- ¼ cup (60 ml) soy sauce or tamari
- 2 tablespoons (30 g) Sriracha
- 14 ounces (400 g) seitan in brine, drained
- Vegetable oil, for frying
- 1 cup plus 2 teaspoons (250 ml) Satay Sauce
- 4 buns, halved and lightly toasted
- Fresh cilantro leaves
- Cucumber slices
- Fresh bean sprouts
- Roughly crushed peanuts
- Finely sliced scallions or red onion
- In a shallow dish, mix the soy sauce and Sriracha. Toss with the seitan in a bowl, making sure the seitan is well coated with the Sriracha mixture.
- Place a skillet over medium-high heat and add a drizzle of vegetable oil. Fry the seitan slices for 4 to 5 minutes per side until golden.
- Add the Satay Sauce and fry together for 2 minutes.
- Assemble the burgers with the sauce between the warm buns and layer with cilantro, cucumber, bean sprouts, peanuts, and scallions.