From Veganomicon.
Made this as the dip for my seitan cutlet/mustard sauce sandwich. I didn’t have any five-spice powder, so I used a ‘fiery’ chili powder instead. I also upped the spice, cause that’s how I am.
In saucepan, combine 2 1/2 cup broth from seitan cutlets (water/soy sauce mixture), 4 cloves crushed garlic, sliced 1-inch piece of ginger (I used more), 1/2 tsp five-spice powder, and 1 tsp red pepper flakes. Boil for five minutes, then simmer for 10. Turn off heat, and stir in 1 1/2 tsp sugar and 2 tbsp lime juice.
Good broth, but too labor intensive for me to make a lot. I might make another batch and freeze it for quick use, but probably not because I’m lazy.