Meals · High Protein
Kung Pao Seitan Stir-Fry (51g Protein)
This kung pao seitan delivers 51 grams of protein and 568 calories per serving through velveted seitan (43g) and peanuts (5g). Following Woks of Life's method, the seitan marinates 20 minutes with cornstarch and sesame oil, then sears on high heat before meeting the 3:1:1.5 sauce (soy:vinegar:sugar) and Sichuan peppercorns for that signature numbing mala heat.
Nutrition per serving
- Protein
- 51 g
- Calories
- 585
- Carbs
- 38 g
- Fat
- 27 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 4 oz seitan — cut into 3/4-inch cubes
- 1.5 tbsp cornstarch — divided
- 1 tsp sesame oil
- 2 tbsp vegetable oil — divided
- 1 large bell peppers — red, cut into 3/4-inch pieces
- 3 whole scallions — white and green parts separated, cut into 1-inch pieces
- 1/4 cup roasted peanuts
- 3 cloves garlic — minced
- 1 tbsp ginger — minced
- 1 tbsp sichuan peppercorns — whole
- 6 whole dried red chilies — halved, seeds removed
- 2.5 tbsp soy sauce
- 0.75 tbsp rice vinegar
- 1.25 tbsp sugar
- 0.75 tbsp shaoxing wine
Steps
- Velvet the seitan: Toss seitan cubes with 1 tbsp cornstarch, sesame oil, and a pinch of salt. Let marinate 20 minutes at room temperature. The cornstarch creates a protective coating that seals in moisture during high-heat searing.
- Make the sauce: Whisk together soy sauce, rice vinegar, sugar, shaoxing wine, and remaining 0.5 tbsp cornstarch in a small bowl. The 3:1:1.5 ratio (soy:vinegar:sugar) balances savory, tang, and sweetness. Cornstarch will thicken it when it hits the hot wok.
- Sear the seitan: Heat 1 tbsp oil in a wok or large skillet over high heat until shimmering (around 375°F). Add seitan in a single layer and sear 2-3 minutes per side until golden-brown and crisp. Transfer to a plate.
- Toast the peppercorns: Reduce heat to medium. Add remaining 1 tbsp oil, Sichuan peppercorns, and dried chilies. Stir-fry 30 seconds until peppercorns darken slightly and release their numbing aroma (hydroxy-alpha-sanshool activates with heat).
- Cook aromatics: Add garlic, ginger, and scallion whites. Stir-fry 30 seconds until fragrant. Don't let garlic burn.
- Combine and sauce: Return heat to high. Add bell peppers and stir-fry 2 minutes until crisp-tender. Return seitan to wok, add sauce, and toss 30-60 seconds until sauce thickens and coats everything glossy.
- Finish: Remove from heat, stir in peanuts and scallion greens. Serve immediately over rice or enjoy as-is.
Why This Works
Velveting seitan with cornstarch for 20 minutes creates a barrier that locks in moisture during the 375°F sear. This prevents the wheat protein from drying out. The 3:1:1.5 sauce ratio (soy:vinegar:sugar) from Rice Life Foodie's authentic formula delivers balanced sweet-savory-tangy without overpowering the Sichuan peppercorn mala. Each serving packs 51g protein: seitan (43g), peanuts (5g), soy sauce (2g), bell peppers (1g).
The Woks of Life Method
This recipe follows the Woks of Life's kung pao technique: high heat for searing protein, medium for toasting spices to prevent scorching, then high again for the final sauce toss. Authentic kung pao uses whole Sichuan peppercorns toasted 30 seconds until darkened. This activates hydroxy-alpha-sanshool, the compound that creates the signature numbing 'mala' sensation on your tongue. The peppercorns are meant to be eaten, not picked out.
Heat Level Control
The recipe uses 6 dried chilies for moderate heat. Add 10-12 for fiery Sichuan style, or reduce to 3-4 for mild. Remove chili seeds before cooking to cut heat by half while keeping flavor. Sichuan peppercorns add numbing, not burning. They complement chili heat rather than add to it. If you can't find Sichuan peppercorns, the dish loses its mala character but remains tasty; black pepper is NOT a substitute (different compound entirely).
Make It Your Own
Swap peanuts for cashews (+0g protein, sweeter flavor). Add 1 cup diced zucchini or eggplant with the bell peppers (+1g protein, more vegetables). Serve over cauliflower rice to keep it low-carb, or brown rice for sustained energy (+5g protein per cup cooked rice). For extra protein, add 2 scrambled eggs at the end (+12g protein). Traditional versions use chicken thigh. Our seitan adaptation keeps it plant-based while matching the protein.
Sources Research-Backed
Frequently Asked Questions
Can I freeze kung pao seitan?
Yes. Freeze cooked stir-fry for up to 2 months. The seitan texture holds up well. Thaw overnight and reheat in a hot wok or skillet. Don't microwave or it becomes rubbery. Add a splash of water to restore the sauce.
Is kung pao seitan gluten-free?
No. Seitan is made from wheat gluten. It's pure wheat protein. Substitute with extra-firm tofu (pressed and cubed) for gluten-free. Use tamari instead of soy sauce. The sauce and vegetables are naturally gluten-free.
What is seitan?
Seitan is wheat gluten. The protein extracted from wheat flour. It has a chewy, meat-like texture and absorbs flavors well. At 75g protein per 100g, it's one of the highest-protein plant foods. It's not suitable for gluten-free diets.
How long does kung pao seitan last?
3-4 days refrigerated in an airtight container. Reheat in a hot wok or skillet to restore texture. The sauce thickens as it sits. Add a splash of water when reheating. Serve over fresh rice.
