Hong Kong style braised vegetarian char siew

This is how you can make your own vegetarian char siew (roasted pork: urgh... I hate calling it roasted pork). I got this from "Compassion" vegetarian cooking cookbook by Chan Sook Han.

Ingredients:
2kg Ready-made gluten (or you can make it yourself)
1 pc fermented bean curd
3 rice bowls water

(A)
4 pcs star anise
2 tbsp sugar
1/2 tsp pepper
1/2 tsp salt
2 tbsp soy sauce
1/4 tsp five spice powder
1 tsp black soy sauce
2 tsp MSG (omit if you don't want)

(B)
4 tbsp oil
1 tbsp sugar
2 tbsp malt
2 tbsp soy sauce
1/4 tsp five spice powder
A little orange-red colouring to make it look like "roasted pork" urgh..

Method:
Cut the gluten into strips and twist and plait the long gluten, and secure with a knot.
Place into boiling water and cook over medium heat until it's cooked.
Remove and soak in cold water, untie the knot, drain.
Deep fry till golden.

Use 2 tbsp oil and fry the fermented bean curd and (A).
Add the 3 bowls of water and fried gluten, braise over low heat for 1 hour until gravy thicken.

Fry the braised gluten with 4 tbsp oil and (B) ingredients over low heat until fragrant.
Serve.