Chinese baked Gluten, in a Sichuan stir fry.

Made the gluten from bread flour. You wash out the starch, than make a basic yeasted bread with it. The ‘loaf’ you get looks like chibata, but feels like its made of rubber.

Despite looking like bread cubes, they don’t get soggy, since they’re mostly protein. Texture is like tofu puffs; chewy and spongy.

First time making this, but I think I like it more than tofu for these sauce heavy dishes!