General Tso's Seitan

General Tso's Chicken used to be one of my favorite dishes at Chinese restaurants back in my pre-veg days, and we have a good vegan version of it occasionally when we go to Sunflower, but I think this is the first time I've tried something like this at home. Quite a while ago I found on-line and printed several recipes for General Tso's Chicken and I veganized and adapted one of those to create this recipe.

1 8-oz. package seitan (or equivalent amount homemade seitan)
1/2 lb. broccoli, chopped
1 tsp. minced fresh ginger
3 Tbs. peanut oil
chopped scallions for garnish

Batter for the seitan:
1/4 c. rice flour
2 Tbs. cornstarch
1 tsp. egg replacer
1/4 tsp. baking powder
1/4 c. plain unsweetened soy milk
1 Tbs. soy sauce

For the sauce:
1/4 c. soy sauce
3 Tbs. rice vinegar
3 Tbs. vegetable broth
3 Tbs. sugar
2 tsp. cornstarch

In a small bowl, whisk together all the sauce ingredients and set aside. In a medium-sized bowl, whisk all the dry ingredients for the batter together, then whisk in the soy milk and soy sauce. Tear the seitan into bite-sized pieces, then mix in with the batter. Heat 2 Tbs. peanut oil in a wok over medium-high heat then add the battered seitan. Fry the seitan, stirring constantly and separating the individual pieces, until it's nice and brown and crispy. For me this took about 10 minutes. (It would probably be better to deep fry the seitan here, but we've already done that once this month and I think that's enough.) Now remove the seitan from the wok and set aside. Add the remaining 1 Tbs. of oil to the wok then add the broccoli. Stir-fry for about 2 minutes, then add the ginger and cook for another 30 seconds. Add the sauce and cook for another minute or so until it thickens, then turn off heat and stir in the seitan. Serve over brown rice and garnish with chopped scallions.