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Luscious Lapsang Souchong Seitan

Erica Lake TeaChef Level 2

Seitan is a delicious vegetarian protein source made from wheat gluten. If you prefer, substitute chicken tenders or scallops. This dish pairs wonderfully with rice and steamed bok choy, sweet potato, snow peas, and broccoli. Prep time: 5 min. Marinate time: 2 hours Cook time: 5 min.

2 h 10 m 2


  • 1/2 c. strong lapsang souchong tea (2 tsp. tea leaves steeped in 1/2 c. boiling water for 5 min., then strained)
  • 2 tbsp. tamari
  • 2 tbsp. mirin
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. fresh ginger, minced
  • 1 tbsp. minced garlic
  • 1 8-oz. package of seitan strips


To make the marinade:

In a bowl, combine all ingredients except the seitan. Pour half of the marinade in a nonreactive dish, add seitan strips, and top with remaining marinade. Toss to coat. Cover and let marinate in refrigerator for 2 hours or up to 1 day.

To cook:

Heat a skillet or wok coated with a tsp. of vegetable oil over medium-high heat. Add seitan and marinade. Cook, stirring frequently, until the marinade has cooked away a bit and thickened, and the seitan is heated through.

Serve over rice with steamed vegetables.

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