Photograph of the finished Stuffed Seitan, Rotisserie Style

Vietnam · Mì căn nhồi rô ti

Stuffed Seitan, Rotisserie Style

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wheat gluten Wheat gluten 1.8 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 3.5 oz
  • Photograph of Curry powder Curry powder 1.4 oz
  • Photograph of Coconut milk Coconut milk 2 cups
  • Photograph of Lemongrass Lemongrass 2.8 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Shallots Shallots 1.6
  • Photograph of Chilli Chilli 8
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Squeeze the tofu until it's very dry, then cut a slit in the side of each piece.
  2. 2 Sauté the soaked shiitake mushrooms with shallots for 6 minutes to make the filling, then stuff it into the tofu pouches.
  3. 3 Fry the stuffed tofu in oil for 4 minutes until the outside is golden brown; this will prevent the tofu from falling apart when braised.
  4. 4 Sauté the lemongrass with curry powder for 90 seconds, then pour in the coconut milk and soy sauce.
  5. 5 Simmer the tofu in the sauce for 20 minutes over low heat until the sauce thickens and coats the tofu.

With an appliance

  • Air fryer 1 hr

    Replace step 3: lightly spray oil onto the stuffed tofu and fry at 190 degrees for 8 minutes, flipping at the 4th minute; step 5 continues simmering in coconut curry sauce for 20 minutes.

Start cooking