Vegan 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 2-3 TVP slices at a time, 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. Repeat with the remaining slices.
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, vegan fish sauce (or soy sauce), and coconut 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.
Serve immediately on top of white rice, topped with sautéed green onions! You can also use the slices in sandwiches, stir-fries, or on top of pizza! Vegan ribs will keep for up to 3 days in the refrigerator.