Make the marinade

1. Soak about 15 skewers in water for about 30 minutes before grilling the seitan.
2. In a bowl, combine the marinade ingredients, add the seitan strips and gently stir to coat. Let the seitan marinate for about 2 hours.

Make the peanut sauce

1. In a blender or food processor, add the peanut butter through the lime juice and process until smooth. Scrape down the sides and then with the blender running, pour in the hot water. Use more water if the sauce seems too thick.
2. Pour the sauce into a bowl and set aside.

Make the Plum BBQ sauce

1. In a saucepan, saute the onion in the soy sauce and water for about 10 minutes. They should be nicely brown and getting a little syrupy.
2. Add the garlic and cook for another minute or so. Add the remaining ingredients, bring to a boil, then turn down the heat and cover.
3. Cook until very soft – about 10 minutes. Remove from the heat and allow to cool for a little bit.
4. Process in a blender or food processor until very smooth. Set aside.

Make the satay

1. Carefully guide skewers through the seitan strips. (Alternatively, you can skip the skewers altogether and just grill the strips.)
2. Heat a grill pan (or grill), spray lightly with oil and grill the seitan strips until you have nice brown stripes; flip and grill the other side.
3. Serve the satay on a bed of fresh lettuce, sprinkle with cilantro and serve with the spicy peanut sauce and the plum BBQ sauce.