Pour the water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool for about 15 minutes.
Place the seitan pieces into 1 cup of the above marinade and refrigerate for at least 1 hour. Reserve the remaining sauce.
In a resealable plastic bag, mix the flour, cornstarch, salt, and pepper. Add the marinated seitan pieces, seal the bag, and shake to coat.
Heat the oil in a large skillet over medium heat. Place seitan into the skillet, and brown on both sides. (don’t overcook the seitan) Drain and keep warm.
Pour out any remaining oil and wipe clean, and add the reserve sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Stir until thickened. Turn off heat and add the seitan pieces and coat with the sauce.
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