It was super easy and delicious. I cut back on the brown sugar because it was getting too sweek - about 3/4 the amount. I also diluted the soy sauce based on the previous reviews and it was perfect. Will definitely repeat.

This was excellent. The sauce was a home run. I used brown sugar and made a regular soy sauce: water mix (3:1 ratio). It was a little on the saltier side but it paired well with the jasmine rice. I follow the recommendation to add cornstarch to the seitan and added more oil to fry it and get that crispyness that I really enjoy and it worked!

This turned out great! I used the sauce over TVP pieces and added in fresh green beans. I subbed 1/4 c agave for the coconut sugar, if I used another sugar, I’d still stick with a smaller amount, but I prefer less sweet in general. It was pretty salty, even with the low sodium soy sauce, but that’s pretty typical of sauces like this. I served it all over white basmati rice.

Family all liked it. I used half seitan and half tempeh. Both turned out well though not crispy (as noted in the notes). Half preferred the seitan and half the tempeh. I also used the low sodium soy sauce but still pretty salty so definitely serve over rice and consider reducing the amount of soy sauce

This is delicious. We made it twice in 10 days. The 5 spice powder seems to be the key, and we were able to find the Sichuan “peppercorns” (apparently not truly peppercorns) to make the spice blend really sing. We first used brown sugar and the tried coconut sugar and I preferred the latter. We made it with store bought seitan, which worked well. Even true carnivores with whom we shared this have loved it.

This is soooo good! I didn't add as much red pepper because of the kids, and i added shredded cabbage and carrots (just a handful I didn't want it to take over the dish). Very good I look foward to making it again.