Thai Lettuce Wraps with Seitan

Preparation

1. In a medium bowl, stir together 2 tablespoons lime juice, 2 teaspoons red curry paste, 1 tablespoon water, and a pinch of salt. Add the diced seitan and set aside in the refrigerator for at least 30 minutes.
2. While the seitan marinates, prepare the sauce, lettuce and vegetables. In a small bowl, whisk together 3 tablespoons lime juice, 1 tablespoon tamari, 1 tablespoon peanut butter, 1 teaspoon red curry paste and 2 teaspoons brown sugar. Set aside. In a large skillet, heat the vegetable oil over medium-high heat. Add the seitan and marinade and saute until the marinade is absorbed and the seitan begins to brown (about 7 minutes). Turn off the heat and stir in the bell pepper, carrot, scallions, cilantro and peanuts.
3. Lay out 8 medium-large lettuce leaves, divide the filling between them, drizzle each one with sauce and serve. To eat, fold or roll the lettuce leaf over the ingredients like a soft taco.