Vegan Bodybuilding & Fitness

Hey all, I currently live in Michigan where we have a local company called Mama Mo which specializes in homemade seitan and hummus. I buy my seitan from both this company and the prepackaged chicken-style seitan from Nasoya, and both companies store their seitan in liquid just like how prepackaged tofu is typically stored.

The problem is that when I try to cook this seitan over the stove, it's often still rather "soggy" tasting and takes a long time to cook. What's the best way to cook this seitan? I've never dried seitan or tofu prior to cooking before, so I'm not sure what the best technique is.

How firm/tough is the seitan when you remove it from its packaging?

It's pretty soft, to be honest. Not hard at all.

Does it look kinky flaky like canned tuna or duck?

I usually just heat up a wok or non stick pan with olive or nut oil and sturfry it with some soy sauce and vegetables and then serve with sushi rice.