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gluten free seitan

This is a sautéed tofu/riceflour dough that stays crisp on the outside; fluffy in the middle, light like a tempura, holds a thick sauce nicely, and is not at all greasy.  More recipes with tofu/rice crisps, our new favorite, to come.  
Perfect for asian stir fry, recipes to follow

food processor
big mixing bowl
wok or big sauté pan
( this recipe is for 2 servings, double the ingredients to make 4 servings and so on )
7 oz. firm or extra firm tofu
as needed..white rice flour

  • process tofu in food processor until smooth and creamy
  • remove tofu and place into big mixing bowl
  • add rice flour, a couple tablespoons at a time, and mix well with a spoon until it forms a stiff “mashed potato” kind of dough
  • roll into very small balls of dough (they will puff up), or, flattened pieces of dough then place on plate and refrigerate, covered,  until ready to fry.
  • a little light oil in wok or saute pan (1/4 cup) and heat until very hot and a drop of water pops up.
  • place dough pieces into hot oil (taking care not to have oil hit your face or arms) and move pan or wok around while they puff up
  • turn wok or pan heat down a little bit and let fry until crisp and light brown on the outside (approx. 3-4 minutes), watch so that they do not burn, but make sure they are cooked and brown so that the middle is not doughy (test one)
  • remove each piece with tongs and place on plate and let cool a few minutes to room temperature
  • store in refrigerator, with cloth top or uncovered, until ready to use
  • (you can make this a day or two before use)

This is the dough, flattened into cutlet type pieces

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