Ingredients
For the Macadamia-Encrusted Seitan:
1/4 cup macadamia nuts
1/2 cup unbleached white flour
Salt and pepper, to taste
1 lb. seitan or faux chicken strips
1 cup soy milk
For the Mango Broccoli Slaw:
1 fresh mango
1/3 cup fresh orange juice
1/3 cup rice vinegar
1 Tbsp. sesame oil
1 tsp. brown mustard
1 bag broccoli slaw (usually found near the cole slaw in the produce section)
2 tsp. minced shallot
1 Tbsp. grated ginger
Sea salt, to taste
Cayenne pepper, to taste
Preparation
Warm the oven to 400°F. Toast the macadamia nuts on a lightly greased baking sheet for 10 to 15 minutes, until browned. Cool. In a coffee grinder or food processor, grind the nuts. Mix the nuts with the flour and season with salt and pepper Moisten the seitan in the soy milk, then dredge in the nut mixture. Pan-fry on both sides until golden and crispy. Meanwhile, peel and cut the mango into 1/4-inch cubes. Wisk together the orange juice, vinegar, sesame oil, and mustard. In a large bowl, combine the broccoli slaw, shallot, and ginger, mix in the dressing, and let sit for 10 minutes. Stir in the cubed mango and season with salt and cayenne. Top with the pan-fried seitan.
