Step 1

Stir together the tamarind, vegan fish sauce, sugar, turmeric, Chinese five-spice, minced garlic, sliced chilies, salt, and water using the tines of a fork. Set aside

Step 2

Heat the cooking oil in a frying pan or wok over high heat. After 60 seconds when the oil is hot add the seitan, and immediately lower the flame to medium. Stir fry for about 5 minutes until very lightly browned all around.

Step 3

Add the yuba to the pan, and continue stir frying for 4 minutes, until the yuba is crisp in places.

Step 4

Pour half of the dressing onto the seitan and yuba and continue to cook it for a couple of minutes until most of the sauce has absorbed into the seitan, and caramelized around it. Set aside.

Step 5

Peel and thinly slice the mango, and then cut the thin slices into julienne strips.

Step 6

Mix together the mango, rice paper, cabbage, mint, and Vietnamese coriander along with the remaining dressing. Allow the dressing and juices of the mango to rehydrate the rice paper for a few minutes. It’s a good idea to stir the salad every minute or so to prevent the bits of rice paper from sticking together too much.

Step 7

Divide the salad into individual servings and top with the cooked stein and yuba. Garnish each serving with scallions, fried shallots and peanuts.