I was craving for some vegetarian char siu reminiscing my childhood where my mom would buy vegetarian rice vermicelli from the neighborhood food stall where there would be only a few precious pieces of vegetarian char siu and some veggies. Now I have plenty for making vegetarian rice vermicelli/ vegetarian beehoon. Join me!
Season the gluten flour with garlic powder, onion powder, a dash of oyster sauce, a tablespoon of bulgogi sauce and a teaspoon of Better than Bouillon Chicken base. Mix the seasoning in well. Add appropriate amounts of water to the dough gradually, enough to mix in the gluten flour to form a firm dough. Let the dough sit covered in a bowl in the fridge over night.
Pour out excess water in the dough after removing the bowl of dough from the fridge.
Bring water in a pot to a boil and put in gluten, cover the pot without opening and simmer on low heat for at least one hour.
Add red food coloring to the gluten that has been cut into strips to resemble char siu. Let the color sit in the char siu for ten minutes. Season the gluten with garlic powder, onion powder, molasses, hoisin sauce and char siu sauce.
Then pan fry the strips of gluten till slightly charred.