Gochujang-Glazed Seitan with Sautéed Mustard Greens and Jasmine Rice

Rinse 70g of jasmine rice until the water runs clear. Cook in 140ml boiling water for 18 minutes until fluffy. Let it stand covered for 5 minutes.

Cut the seitan into bite-sized cubes. Heat 10g of coconut oil in a non-stick skillet over medium-high heat. Sear the seitan until deeply golden brown and crisp on all sides, about 5-6 minutes.

Add 50g of gochujang sauce to the pan, tossing to coat the seitan. The sauce will bubble and caramelize into a sticky, glossy glaze. Remove the seitan from the pan.

In the same pan, add the remaining 9.5g of coconut oil and the mustard greens. Sauté over medium-high heat for 3-4 minutes until the greens are wilted but still bright green. Season lightly.

To plate, scoop the jasmine rice into a shallow bowl. Arrange the gochujang-glazed seitan and sautéed greens alongside. Garnish with a drizzle of any remaining glaze from the pan.