Five Spice Seitan Or Tofu Or Tempeh And Asparagus Recipes

Steps:

• 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.
• 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.
• In medium bowl combine ginger, garlic, oil, Braggs, sugar and five spice.
• Add setian and liquid [if using tofu or tempeh use water instead of seitan juice] and toss to coat.
• 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.
• Heat a large skillet over medium high heat. Add the setian along with the marinade, the asparagus and bell pepper.
• Stir fry until asparagus is bright green tender but crunchy. About 5 to 7 minutes.
• Serve over the rice and garnish with the lime wedges and scallions.
• Cooking includes basic marinate time.

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

Steps:

• Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
• To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.