Mongolian TVP or Seitan


How-To Breakdown

Updated 12.23.12


For TVP:

4 cups water

¼ cup tamari or soy sauce

4 garlic, crushed

2 Tablespoons VA Beefy Flavoring or VA Chicken-Style Broth

4 cups TVP, the type with thin pieces, like Carver’s Choice 

For Seitan

6 cups thinly sliced seitan


½ cup cornstarch

oil for frying


½ cup water

¼ cup tamari

2 Tablespoons rice wine or white wine

½ cup brown sugar

½ teaspoon red pepper flakes

1 Tablespoon oil

1 cup green onions sliced

1 Tablespoon minced garlic

1 teaspoon minced ginger

If Using TVP:

Bring the water, tamari, garlic,and broth concentrate to a boil in a large pot. Reduce the broth to a simmer and cook for 10 minutes. Add the TVP and mix well. Remove the pot from the heat and let the TVP reconstitute for 30 minutes, or until the TVP is soft. Drain the TVP.

If Using Seitan:

Use the seitan as is, thinly sliced into bite sized pieces.

To Fry:

Pour the TVP or Seitan to a large bowl. Add the cornstarch and mix well using a large spoon.  Allow the mixture to sit (very important!) in the bowl while the oil for frying is heating to about 375 degrees (at least 10 minutes). Fry the TVP or seitan until crispy. Drain well on a paper towel.

Make the Sauce:

In a small bowl, using a fork or spoon, mix the  water, tamari, wine, brown sugar and red pepper flakes. Reserve.

To Stir Fry:

Heat the tablespoon of oil in a wok on high heat. Add the  green onions, garlic and ginger. Cook and stir for a minute.

Add the fried TVP or seitan to the wok and stir well. Add the sauce to the wok, stir well and bring it to a boil. Reduce it to a simmer and simmer the sauce for one minute. Serve with rice.

© Copyright 2010. All rights reserved.