Sichuan-Inspired Vegan 'Husband and Wife' Delight

1. Prep the Ingredients

Slice the softened bean curd sticks lengthwise, then into 2-inch segments. Cut the seitan into strips approximating the size of the bean curd sticks for uniformity in texture.

2. Steam the Base

Arrange the bean curd sticks and seitan in a shallow, heatproof dish. Prepare a steamer by filling a wok or pot with water about 1 inch below the steaming rack. Bring to a simmer over medium-high heat. Steam the dish for 12 minutes, ensuring it is covered throughout the process.

3. Fry the Mushrooms

Warm a skillet or cast-iron pan on medium heat, drizzle with neutral oil, and place oyster mushroom slices in a single layer. Fry until golden on both sides, around 6 to 7 minutes per side.

4. Assemble the Sauce

In a large mixing bowl, whisk together garlic, chili oil, hot water, sesame seeds, Sichuan peppercorns, vegetarian oyster sauce, soy sauce, black vinegar, sugar, salt, and sesame oil.

5. Combine and Toss

Introduce the steamed bean curd sticks and seitan, along with the fried mushrooms, to the sauce bowl. Add the chopped celery, peanuts, and cilantro, tossing until all components are well-coated with the sauce.

6. Serve and Savor

Present the dish at a comfortable room temperature for the best taste experience.