There are a lot of different stories about what inspired sriracha sauce, what culture it comes from and what the rooster on the bottle means. Bottom line? Who cares! It's yummy and I, like a lot of people, love it on everything from scrambled eggs to pad thai, pizza to okra. I tweaked this recipe by using my homemade seitan and a couple of additions to the glaze. It is spicy, slightly sweet and was delicious served with some brown rice and a little steamed broccoli.
Recipe: Sriracha-Glazed Seitan
For the glaze:
1/4 cup soy sauce
2 tbsp. plus 1 tsp. unseasoned rice wine vinegar
1 tbsp. Sriracha sauce
1 tbsp. brown sugar
1 1/2 tsp. grated ginger
1 1/2 tsp. sesame oil
1 tsp. tomato paste
1/2 tsp. liquid smoke
1 clove garlic, finely minced
Combine all in a small bowl, whisk together. Toss with 1 lb. chicken-style seitan, cut into larger pieces and let marinade for 30-minutes. Meanwhile, preheat the oven to 400 degrees. Turn the seitan into a large, glass baking dish so that it fits in one layer. Bake until the seitan begins to brown and the sauce thickens, about 20 minutes, turning once halfway through cooking.