Finely chop the garlic, the same quantity of ginger, and the chili pepper (removing the seeds). Sauté for 1-2 minutes on medium heat in the coconut oil.
Pour in the soy sauce and coconut sugar, stir well and heat for about 5 minutes on low heat.
Meanwhile, dissolve the starch in the water, then pour in. Stir well until thickened. Set aside.
Chop the seitan in bite size pieces and grill for about 5 minutes on medium heat in the olive oil. Coat in the sauce and serve immediately with spring onion and sesame.