Soy gluten is made from the combination of wheat gluten and soy bean gluten. Contrary to tofu, it has a chewy texture. When deep fried, its volume expands, creating a crispy exterior. The gluten shrinks when dipped in the black bean sauce creating a meaty texture. I used the same method as my sunken tofu so that the soy gluten absorbs all the flavor of the sauce.
What I love about this recipe is that it is probably the only dish that Lulu and I get to enjoy eating together and feeding each other. The soy gluten has a similar texture to meat, but with a very different taste. So if you're a carnivore like me, you'll enjoy this dish as much as I do.
To be honest with you, I'm not a big fan of vegetarian food. I have been cooking a lot of veggie dishes since I got married, but I don't really enjoy them without adding some meat. I keep complaining to Lulu how much I would love to be able to share a meal together. I've tried to convert my husband into a meat eater for almost 5 years, but I've been wildly unsuccessful. So in a way, one could say that this is my recipe for a happy marriage.