Ingredients
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200g firm tofu, pressed and cut into 1-inch cubes firm tofu200g firm tofu, pressed and cut into 1-inch cubes
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150g seitan, cut into 1-inch cubes seitan150g seitan, cut into 1-inch cubes
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3 cloves garlic, minced garlic3 cloves garlic, minced
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1 small red onion, sliced red onion1 small red onion, sliced
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1 tbsp soy sauce (or tamari for gluten-free) soy sauce1 tbsp soy sauce (or tamari for gluten-free)
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2 tsp vegan oyster sauce vegan oyster sauce2 tsp vegan oyster sauce
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1 tbsp maple syrup maple syrup1 tbsp maple syrup
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1 tbsp lime juice lime juice1 tbsp lime juice
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1 tsp freshly cracked black pepper black pepper1 tsp freshly cracked black pepper
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1 tbsp neutral oil (or water for oil-free) neutral oil1 tbsp neutral oil (or water for oil-free)
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1/2 tsp vegan mushroom seasoning (optional) vegan mushroom seasoning1/2 tsp vegan mushroom seasoning (optional)
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1 cup fresh watercress watercress1 cup fresh watercress
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1 small tomato, sliced into wedges tomato1 small tomato, sliced into wedges
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Cilantro, for garnish cilantroCilantro, for garnish
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Lime wedges, for serving limeLime wedges, for serving
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Steamed jasmine rice, for serving (optional) jasmine riceSteamed jasmine rice, for serving (optional)
Directions
Sear marinated tofu and seitan cubes to mimic the classic Vietnamese ‘shaking beef’ texture and flavor, then toss with fresh watercress and tomatoes for a light yet hearty meal. For a gluten-free version, use only tofu and gluten-free soy sauce. Adjust black pepper to taste if serving to children.
Steps
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1
Done
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In a medium bowl, combine the tofu and seitan cubes with soy sauce, vegan oyster sauce, maple syrup, lime juice, black pepper, and mushroom seasoning (if using). Toss gently to coat and marinate for 10–15 minutes. |
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2
Done
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Heat oil (or water for oil-free) in a large nonstick skillet over medium-high heat. Add garlic and red onion, sauté until fragrant (about 1 minute). |
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3
Done
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Add the marinated tofu and seitan cubes to the pan in a single layer. Let them sear undisturbed for 2–3 minutes, then shake (or stir) the pan to flip and brown all sides, about 5 minutes total. |
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4
Done
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Add the tomato wedges and sauté for 1 minute more, just until slightly softened. |
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5
Done
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Turn off the heat and add watercress, tossing gently to wilt slightly. |
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6
Done
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Transfer to a serving platter. Garnish with fresh cilantro and lime wedges. Serve immediately with steamed jasmine rice if desired. |
