Ingredients & Substitutes

Instructions

1. 1

   Prepare a stovetop smoker or a large pot with a steamer basket, adding 1 handful of apple or hickory wood chips to the bottom, then place 450 grams of seitan slices onto a rack above the wood chips, cover tightly, and smoke over medium heat for 10-15 minutes until fragrant and infused.

2. 2

   Heat a dry pan over medium heat, add 0.25 cup of jasmine rice, and toast for 5-7 minutes, stirring frequently until golden brown and aromatic, then cool and grind into a coarse powder using a mortar and pestle or spice grinder.

3. 3

   In a small bowl, whisk together 3 tablespoons of fresh lime juice, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of chili flakes, and 1 teaspoon of granulated sugar to create the dressing.

4. 4

   Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat, then add the smoked seitan slices and pan-fry for 5-7 minutes, stirring occasionally until slightly crispy and browned.

5. 5

   Transfer the crispy smoked seitan to a large mixing bowl, add 0.5 thinly sliced small red onion, 0.5 cup of fresh chopped mint leaves, 0.25 cup of fresh chopped cilantro, and 2 chopped green onions.

6. 6

   Pour the prepared dressing over the seitan and herb mixture, toss gently to ensure everything is evenly coated, allowing the flavors to meld for 2 minutes.

7. 7

   Finally, stir in the freshly ground 0.25 cup of toasted jasmine rice powder until well combined, adjusting seasoning to your preference.

8. 8

   Serve the Smoked Seitan Larb immediately with fresh lettuce cups for wrapping or alongside sticky rice.