Heat a pan over medium-high heat. Add 1 tablespoon of oil, along with the onion and garlic. Saute until softened. The onions can crisp ever so slightly at the edges, but they shouldn’t take on too much color.
Add the coconut milk, cane vinegar, dark soy sauce, light soy sauce, sugar, black pepper, bay leaf, and 2 dried red chili peppers. Turn the heat down to a low simmer, and cook for about 20 minutes.
Meanwhile, heat another tablespoon of oil in a skillet (nonstick works great). Break up the seitan or cut it into desired shapes, and add it to the pan. Brown it until it’s golden all over. Add it to the sauce, and cook for another 5 minutes.
Serve with steamed rice and chopped cilantro on top, if using.
Nutrition information is for adobo only; does not include rice.