• Start by preparing the pickles, tofu loaf, and char siu ribs.

"Pork Skin"

• Add the noodles to a bowl. Cover with boiling water and let it sit for 7-10 minutes, or until the noodles are tender. Rinse under cold water and let it drain for 2-3 minutes. The noodles must be well drained.
• Transfer the noodles to a mixing bowl. Add the soy sauce and sugar, and stir well to coat. Next, add the roasted rice powder and the ground black pepper, and stir again until the noodles are coated with the powder. If the noodles still appear sticky, add more rice powder. Set aside.

Char Siu Ribs

• Add the dried TVP slices to a large bowl and cover with boiling water. Let it sit for at least 20 minutes, or until tender. Depending on the brand, it might take up to 1 hour. If the slices float on the top of the bowl, cover with a smaller plate to submerge it.
• Drain the TVP and rinse it a couple of times. Squeeze it to remove as much water as possible.
• Heat the oil in a deep saucepan over medium heat. Once the oil is hot, fry the TVP slices until golden brown on both sides, about 3 minutes. I recommend flipping halfway through frying. Transfer the fried TVP to a plate lined with a kitchen paper towel to remove excess oil.
• Add a tablespoon of oil to a non-stick skillet. Once hot, add the minced shallot and fry for 1-2 minutes. Next, add the char siu sauce, sweet chili sauce, soy sauce, and sugar. Stir to combine with the shallots.
• Add the fried TVP slices and the water and stir to coat the slices with the sauce. Cook for another 2-3 minutes, or until almost no water remains.
• Remove from heat and use a pair of scissors to cut each slice into thinner strips, leaving about 1/2-inch on the side so the strips stay together.

Sauce

• In a bowl, stir together the vegan fish sauce, water, sugar, garlic, and chili if using. Stir until the sugar has dissolved. Set aside.

Assembling

• Cook the rice: Rinse the broken rice under cold water and drain. Add the rice to a saucepan and cover with the water and a pinch of salt. Bring to a boil over medium heat. Once boiling, cover the saucepan with a lid and let simmer over low-medium heat for 15-17 minutes, or until the rice is tender. Keep an eye on it as you may need to add a bit more water.

  Once the rice is cooked, let it rest covered for 5-7 minutes before using a fork to fluff.
• To assemble: Fill a plate with broken rice. Arrange a piece of vegan ribs, a couple of slices of tofu meatloaf, and some vegan "pork" skin next to the rice. Garnish with some pickles and cucumber slices, and drizzle with 3-4 tablespoons of the sauce!