In a food processor, pulse together the shallots, lemongrass, lime, chiles, garlic, ginger, soy sauce, and salt. In a large skillet, heat the oil over medium heat and add the pulsed mixture. Saute for 3 to 4 minutes, until the shallots are translucent. Meanwhile, chop the seitan in the food processor. Add the seitan to the skillet and continue to fry for another 4 minutes, or until seitan is heated through. If the seitan starts to stick, deglaze the pan with a few tablespoons of water or vegetable broth. Make the dressing: whisk together all of the dressing ingredients in a small bowl and set aside until ready to serve.
Serve the larb! Scoop the hot seitan larb into lettuce leaves and arrange on a serving dish. Or for a nontraditional, casual meal, pile it on top of salad greens arranged in serving bowls. Drizzle with a little dressing, garnish with cilantro and chopped peanuts, and eat immediately, passing around any leftover dressing.
Adapted from "Salad Samurai" by Terry Hope Romero. Copyright Da Capo Press (division of Perseus Books Group) 2014. Provided courtesy of Terry Hope Romero. All rights reserved.