30 minutes
A vegan twist on the classic Sichuan dish, featuring bean curd sticks, seitan, and king oyster mushrooms in a spicy and numbing sauce, garnished with peanuts and Chinese celery.
Dried Bean Curd Sticks, soaked for 2 hours and softened
0 oz
Seitan, fresh or thawed from frozen, or soaked if dried
0 oz
tablespoons
King Oyster Mushrooms, thinly sliced
0 oz
Garlic, finely minced
cloves
tablespoons
teaspoons
Ground Sichuan Peppercorns
teaspoons
Vegetarian Oyster Sauce
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Chinese Celery, finely chopped
tablespoons
Roasted Peanuts, chopped
tablespoons
Cilantro, finely chopped, leaves and stems
tablespoons
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.
Opt for fresh or artisanal soy products for a superior texture and flavor foundation.
Combine different textures like the chewiness of seitan with the crunch of peanuts for an engaging mouthfeel.
Adjust seasoning with soy sauce, sugar, and vinegar to fine-tune the spicy, sweet, sour, and savory elements.
Adjust chili and Sichuan peppercorns to preference but maintain the numbing sensation characteristic to Sichuan dishes.
Toast and grind your own Sichuan peppercorns for the most potent flavor.
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