Waterfall Salad (Nam Tok)

This interesting dish is a twist on the classic Thai beef dish, using gluten in place of the beef. The combination of the khao koor and sesame creates a crunchy texture, while the sauce has a nice citrus-herb punch.

3 large wheat gluten steaks (depending on size - use as much as you think you need...)

For marinade:

1 TB mushroom-flavored soy sauce
1 TB tamarind water
1 TB lime juice
1 tsp. roasted chili powder

1/4 cup mushroom-flavored soy sauce
1/4 cup lime juice
2 TB shallots, minced
2 TB cilantro, chopped
2 TB mint, chopped
2 TB khao koor
1 TB white sesame seeds, toasted
2 tsp. roasted chili powder

kaffir lime leaves, chiffonade, for garnish

Cut wheat gluten steaks into strips and place in combined marinade ingredients for 1-2 hours. Remove from marinade. Heat 1 TB oil in pan over medium-high heat. Add gluten and fry for 2-3 minutes, until browned. Add remaining ingredients and stir to heat through. Serve and garnish with lime leaves.