I don't find that the sauce, which is 1.5C of water based liquids to reduce so quickly. I end up with everything that was once crispy getting soggy and having to boil down for ages. Can use tofu as a substitute for seitan.
This recipe has a lot of potential! But I agree with the other reviewer that the proportions were off. I think of General Tso's chicken or seitan or whatever as being sweet as well as salty - this was just very, very salty. I am pretty sure this is because of the amount of soy sauce combined with how much you have to reduce the sauce to get it to thicken up. Next time I make this, I am going to use low-sodium soy sauce, double the amount of sugar, and add a little cornstarch to get it to thicken up without reducing quite so much. I quite liked the method for frying seitan and will definitely use it again.
First off, I want to say that I really enjoyed this recipe and it's VERY simple to make. The only reason I felt the need for three stars was that I think the proportions are actually a bit off. I found my finished product very salty. Not inedible but very noticeable. I think with a little adjust this dish will pass good and be excellent:-)